Easy Custard Pudding Cake

Directions

1. 1
   Preheat the oven to 170C.
2. 2
   Put hot water into a metal baking tray.
3. 3
   Make the caramel.
4. 4
   Put the sugar and 2 tablespoons of hot water into a pan and heat.
5. 5
   Once it becomes a caramel color, turn off the heat and add 1 tablespoon of hot water.
6. 6
   Pour into the cake pan.
7. 7
   Put the milk for the pudding mixture into a pot with the sugar and heat until just before boiling.
8. 8
   Make the sponge cake.
9. 9
   Mix the eggs and sugar together until thickened.
10. 10
    Sift the flour into the mixture.
11. 11
    Use a rubber spatula to fold the flour into the batter.
12. 12
    The sponge cake batter is complete.
13. 13
    Make the pudding mixture.
14. 14
    Beat the eggs.
15. 15
    (If it's a pain to clean it first, you can just use the mixer you used for the sponge cake batter.
16. 16
    Use low speed.)
17. 17
    Add the warmed Step 4 to the mixture.
18. 18
    Strain.
19. 19
    (You can use the same sifter from sifting the sponge cake flour...)
20. 20
    Strain again and add the vanilla essence.
21. 21
    Pour into the cake pan over the caramel.
22. 22
    Pour the cake batter on top.
23. 23
    From the bottom up, it should be: caramel, pudding mixture, sponge cake batter.
24. 24
    Bake in a water bath at 170C for 40 minutes.
25. 25
    Let cool, then chill in the refrigerator.
26. 26
    Once chilled, flip it over to finish.