Custard Pudding Cake
Amazing baking physics happens to this cake while it is in the oven! You make caramel, custard pudding mixture and sponge cake batter separately then put all 3 in a cake tin. It comes out as beautifully layered dessert.
Equipment
- pound cake tin or 18cm round baking dish
Ingredients
Caramel
- 4 Tbsp sugar
- water
Custard pudding
- 3 eggs
- 300 ml milk
- 40 g sugar
- vanilla essence
Sponge Cake
- 2 eggs
- 40 g sugar
- 3 Tbsbp oil
- 80 g plain flour sifted
Instructions
- In a small saucepan put in the sugar to make the caramel. Add 2 Tbsp of water and dissolve completely. Heat on medium heat and let it cook until the syrup turns golden. Do not stir while cooking. When the caramel is dark brown, add 2 Tbsp of water and shake the saucepan to mix. Be careful, the hot caramel will bubble and splash.
- Pour caramel in the cake tin, swirl around so the caramel covers the bottom of the tin.
- In a saucepan, add milk and heat gently until the milk is warm.
- In a bowl, mix eggs, sugar and vanilla for the pudding. Add warmed milk and mix well. Pour custard pudding mixture in the cake tin through a sieve.
- In another bowl, place eggs and sugar for the sponge and whisk until fluffy. Add oil and fold in flour. Add cake batter to the tin.
- Put the cake tin on a baking tray. Add water in the tray to bathe the tin.
- Cook in a 160°C oven for 25 minutes. Turn off the oven after 25 minutes and leave in the oven until cold. Serve chilled.
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