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1
SPONGE CAKE.....
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2
preheat oven 375 and grease a 8x8 pan
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3
beat eggs and sugar til light and creamy
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4
beat in milk and baking powder
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5
slowly add in flour beating until smooth
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pour into prepared pan bake 30-35 minutes or until toothpick comes out clean and cake is golden
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7
chill cake completely in freezer while making the coffee and custard layers
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8
FIRST LAYER.....
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9
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
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turn off heat and mix in the 2&1/2 tblsp coffee
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with water wet the inside of an 8x8 pan
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pour coffee mixture evenly into wet pan, set aside
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13
CUSTARD LAYER.....
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14
bring 2 cups water to a boil
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15
in a small bowl mix 1/4 cup water, custard powder, 1&1/4 cup sugar and 3 tsp agar powder stir to combine
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16
add custard mixture to boiling water, stir to bring back to a boil, add evaporated milk and vanilla.
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stir and phones for 1 minute
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pour custard gently and evenly over coffee layer
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19
allow custard to cool and form a skin over the top, about 1/2 hr
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carefully place cake layer on top of custard, press down on cake very gently to bond the cake with the custard
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21
chill 4 to 5 hrs or over night.
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22
when chilled gently slide a knife around the edges and invert cake carefully over plate, it should slide out
