Easy Custard Pudding Cake

Name: Easy Custard Pudding Cake
Yield: 6 servings
Cuisine: American
Ingredients: 80 grams Sugar; 2 tbsp + 1 tablespoon Boiling water; 2 Eggs; 40 grams Sugar; 34 grams Plain flour; 4 Eggs; 60 grams Sugar; 500 ml Milk; 1 dash Vanilla extract

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

6 servings

Caramel:
80 gramsSugar
2 tbsp+ 1 tablespoon Boiling water
For the sponge cake:
2Eggs
40 gramsSugar
34 gramsPlain flour
Pudding mixture:
4Eggs
60 gramsSugar
500 mlMilk
1 dashVanilla extract

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Steps

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.