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