Easy Custard Pudding Cake
When I first saw are recipe for custard pudding cake, I was blown away! I tried making one and it was so good I was blown away again1
This is my version of a recipe I saw some time ago. Anyone who eats it will love it!
- It looks like a lot of steps, but it's easy to make.
- Be sure to strain the pudding twice.
- If you flip it over and let it rest for a day, the sponge cake will be really moist and delicious! Recipe by Chibichibiaya
Easy Custard Pudding Cake
When I first saw are recipe for custard pudding cake, I was blown away! I tried making one and it was so good I was blown away again1
This is my version of a recipe I saw some time ago. Anyone who eats it will love it!
- It looks like a lot of steps, but it's easy to make.
- Be sure to strain the pudding twice.
- If you flip it over and let it rest for a day, the sponge cake will be really moist and delicious! Recipe by Chibichibiaya
Cooking Instructions
- 1
Preheat the oven to 170℃. Put hot water into a metal baking tray.
- 2
Make the caramel. Put the sugar and 2 tablespoons of hot water into a pan and heat.
- 3
Once it becomes a caramel color, turn off the heat and add 1 tablespoon of hot water. Pour into the cake pan.
- 4
Put the milk for the pudding mixture into a pot with the sugar and heat until just before boiling.
- 5
Make the sponge cake.
- 6
Mix the eggs and sugar together until thickened.
- 7
Sift the flour into the mixture.
- 8
Use a rubber spatula to fold the flour into the batter. The sponge cake batter is complete.
- 9
Make the pudding mixture. Beat the eggs. (If it's a pain to clean it first, you can just use the mixer you used for the sponge cake batter. Use low speed.)
- 10
Add the warmed Step 4 to the mixture.
- 11
Strain. (You can use the same sifter from sifting the sponge cake flour...)
- 12
Strain again and add the vanilla essence.
- 13
Pour into the cake pan over the caramel.
- 14
Pour the cake batter on top.
- 15
From the bottom up, it should be: caramel, pudding mixture, sponge cake batter.
- 16
Bake in a water bath at 170℃ for 40 minutes.
- 17
Let cool, then chill in the refrigerator.
- 18
Once chilled, flip it over to finish.
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