Preheat oven 170°c.

In a bowl combine flour, sugar, salt, baking powder and powdered milk. Mix well untill combined

In a separate bowl add the wet ingredients for the chiffon. Mix well untill combined

Combine wet and dry ingredients.

Beat egg whites on med.low speed until foamy. Add cream of tartar beat until soft peaks form.

Increase speed to high and gradually add sugar. Beat until stiff peaks form

Gently fol the meringue into the base batter

Gently pour the batter into the pan line with parchment paper

Bake for 25 minutes or do the toothpick check if it comes out clean your cake is done. When its not cook for 5 mins and check.

Do the ube swiss buttercream

Assemble the cake.mix buttercream with ube halaya and use it as a filling

Decorate ur cake usin the swiss buttercream

Refrigerate if done with the first layer and put the second layer of swiss buttercream. Pipe decorations using the swiss buttercream