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1
Prepare the ingredients:
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2
Grease a cake pan with a non-removable bottom.
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3
Melt the butter for the sponge cake.
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4
Preheat the oven to 170C.
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5
Caramel:
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6
Bring the water and sugar to a boil in a saucepan.
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7
When it has become a bit brown, add hot water and mix while turning the saucepan (be careful because it splatters!
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8
).
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9
Pour the caramel from the saucepan to the cake pan while still hot.
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10
Pudding mixture:
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11
Put the sugar and milk in a saucepan and heat until the sugar has dissolved (don't let it boil).
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12
Beat the eggs in a bowl, being sure not to whip it.
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13
Mix in the milk a little at a time.
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14
Strain through a strainer.
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15
If you strain twice, it will become smooth.
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16
Add the vanilla extract to Step 10 and mix.
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17
Pour on top of the caramel in the cake pan.
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18
Sponge cake:
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19
Put the eggs into a bowl and mix in the sugar a little at a time, mixing until it dribbles down from the whisk like a ribbon.
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20
Once mixed, sift in the cake flour and fold into the batter.
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21
Pour the melted butter into the batter and mix quickly.
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22
Pour into the cake pan on top of the pudding mixture.
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23
Like this, the batter will float on top.
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24
Put the cake pan in an oven preheated to 170C.
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25
Pour hot water into the baking dish, and steam-bake for about 40 minutes.
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26
It is ready when a toothpick or skewer inserted into the center comes out clean.
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27
It'll look like this once transferred to a plate.
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28
It'll look like this once cut.
