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DIRECTIONS.
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PAN AND OVEN PREP:
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Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath).
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Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch.
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Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake.
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CARAMEL LAYER:
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Mix sugar and 1 Tbs water and heat until caramelized(brownish in color).
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Carefully add remaining water and stir to dissolve.
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Pour into, and cover bottom of, 9 inch round pan.
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Set aside.
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FLAN LAYER:
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Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam.
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Strain the mixture 3 TIMES, making sure there are no solid particles left.
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Set aside.
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SPONGE CAKE LAYER :
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Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy.
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Divide into 3 portions, tint 1 portion pink and another green(see picture).
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Pour pudding mixture carefully over caramel layer in cake pan.
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Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture).
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Layer of cake batter will look messy but will smooth out after a few minutes.
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Return cake pan to bain marie and bake for 1 hour.
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Cool on cake rack for 10 minutes before flipping onto serving plate.
