Prepare the meringue by mixing all the ingredients in a stand mixer until stiff peak. Set aside.

In a separate bowl, combine all dry ingredients. In a separate bowl, combine egg yolks, oil, milk, ube halaya (jam) and une flavoring. Mix until well combined, then gradually add the dry ingredients in 3 batches.

Fold 1/3 of the meringue into the cake batter. Once the cake batter has slightly loosen up, fold the remaining meringue in 2 batches. Make sure not to over mix or deflate the batter.

Divide the batter into 2 6-inch cake pan (lined and greased). Bake in a pre-heated oven at 180C for 28-35 minutes.

Once down, let cool for 10 minutes before taking out of the pan. Let cool completed before frosting.

Using a stand mixer, cream butter and cream cheese until smooth and fluffy. Add the vanilla and salt. Gradually add the powdered sugar. Mix until well combined.

To assemble, cut each cake into 2 layers. Take a layer and pulse in a food processor to create soft cake crumbs. Place the first layer and top with the frosting. Add the second layer and third layer, and do the same. Completely dress the sides of the cake with the remaining frosting. Once down, gently press against the frosting the cake crumbs. You may want to pipe some of the icing on top.