SPONGE CAKE.....

preheat oven 375 and grease a 8x8 pan

beat eggs and sugar til light and creamy

beat in milk and baking powder

slowly add in flour beating until smooth

pour into prepared pan bake 30-35 minutes or until toothpick comes out clean and cake is golden

chill cake completely in freezer while making the coffee and custard layers

FIRST LAYER.....

in a sauce pan, mix the 1 cup of water, 3&1/2 tblsp sugar and 1tsp agar powder, bring to a boil over med/high heat simmer 2 minutes

turn off heat and mix in the 2&1/2 tblsp coffee

with water wet the inside of an 8x8 pan

pour coffee mixture evenly into wet pan, set aside

CUSTARD LAYER.....

bring 2 cups water to a boil

in a small bowl mix 1/4 cup water, custard powder, 1&1/4 cup sugar and 3 tsp agar powder stir to combine

add custard mixture to boiling water, stir to bring back to a boil, add evaporated milk and vanilla. stir and phones for 1 minute

pour custard gently and evenly over coffee layer

allow custard to cool and form a skin over the top, about 1/2 hr

carefully place cake layer on top of custard, press down on cake very gently to bond the cake with the custard

chill 4 to 5 hrs or over night. when chilled gently slide a knife around the edges and invert cake carefully over plate, it should slide out