Ube Macapuno Cake / Swiss Meringue Buttercream Ube Chiffon Cake /Remake

Ube Macapuno Cake / Swiss Meringue Buttercream Chiffon cake Chiffon Cake: 185g cake flour 2 tsp baking powder 1/4 tsp salt 50g granulated sugar 90 ml fresh milk 50ml vegetable oil 2 tsp ube extract 100g egg yolk / 6 egg yolks Meringue: 210g egg white 100g granulated sugar 1 tsp lemon juice Whipped Cream Filling: 400ml heavy cream (40% fat content) / whipping cream 4 tbsp granulated sugar Ube Jam for Topping: 125~150g ube jam / ube halaya heavy cream / whipping cream / milk ube extract Swiss Meringue Buttercream: 180g egg white 135g granulated sugar 300g unsalted butter 2 tsp ube extract 1/4 tsp salt Cake Topping: Macapuno strings (add generously) Bake to 140℃(gas oven) / 160℃( electric oven) for 45~50 minutes