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My Prize-winning Velvety Smooth Pudding Cake Recipe

My Prize-Winning Velvety Smooth Pudding Cake Recipe
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Prepare the ingredients before making My Prize-Winning Velvety Smooth Pudding Cake in your home. Then, follow these steps below to serve My Prize-Winning Velvety Smooth Pudding Cake for your family or friends.

Ingredients: My Prize-Winning Velvety Smooth Pudding Cake

  • Caramel:
  • 60 grams Sugar
  • 60 ml Water
  • Custard pudding mixture:
  • 1 Egg (Large)
  • 2 Egg yolks
  • 50 grams Sugar
  • 100 ml Milk
  • 200 ml Whipping cream:
  • 1 few drops Vanilla extract
  • Sponge Cake:
  • 1 Egg
  • 25 grams Plain flour
  • 25 grams Sugar
  • 28 grams Canola Oil

How to Make My Prize-Winning Velvety Smooth Pudding Cake

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make My Prize-Winning Velvety Smooth Pudding Cake in your home by yourself.

    Step 1
  • Preheat oven to 160°C. Lightly grease the pan with butter. (Just a little, as shown in the photo.)
  • Step 2
  • Make the caramel. Heat the sugar and water in a saucepan.
  • Step 3
  • When it starts to boil, and is the color shown in the photo, it will quickly turn dark brown. (Be careful not to burn it, or it will be bitter.)
  • Step 4
  • Immediately pour the caramel into the cake pan.
  • Step 5
  • Prepare the egg mixture. Put the whole egg, the egg yolks and sugar in a bowl and beat well with a whisk for 1-2 minutes.
  • Step 6
  • Here is the key to making it taste even better! Heat up the whipping cream and milk in the same pan you used to make the caramel.
  • Step 7
  • There will still be some caramel stuck to the saucepan, so heat it to about the temperature of bath water to melt it.
  • Step 8
  • Carefully pour the egg mixture from Step 5 into the saucepan. Add a few drops of vanilla extract.
  • Step 9
  • Pour the mixture from the saucepan in Step 8 through a strainer into the cake pan with caramel in the bottom.
  • Step 10
  • Make the sponge cake batter. Beat the eggs and sugar in a bowl over a 50°C hot water bath.
  • Step 11
  • Hint!! You will use hot water when you bake it in the oven, so heat enough water for both.
  • Step 12
  • When the batter is warm to the touch, take it off the hot water bath and beat it on high speed with an electric hand mixer until it's pale and thick.
  • Step 13
  • Another important point! Beat it on low speed for one minute at the end to blend.
  • Step 14
  • Gently fold in the plain flour. Mix in the oil just before the batter is completely blended.
  • Step 15
  • Pour the batter from Step 14 into the cake pan.
  • Step 16
  • Put the cake pan in a 5 ml-deep hot water bath, and bake at 160°C for 28 minutes.
  • Step 17
  • It's done when a bamboo skewer inserted comes out clean.
  • Step 18
  • Cover with plastic wrap when it has cooled off, then put the pan in the refrigerator to chill.
  • Step 19
  • When it's well chilled, run a bamboo skewer around the edge, and it will come out of the pan nice and clean.
  • Step 20
  • Cover with a plate and invert the cake onto it.
  • Step 21
  • The sponge layer, soaked in lots of caramel sauce, will be on the bottom. (Just looking at it will make you smile.)
  • Step 22
  • You're all done!
  • Step 23
  • I'm often asked what kind of cake pan to cook it in, but you can use any pan you happen to have, such as a pound cake pan, an 18 cm round pan or a ramekin.
  • Step 24
  • I made this cake in a 20 cm square pan. If you use a pan larger than 15 cm, shorten the baking time and test it for doneness.
  • Step 25
  • If you use a pan smaller than 15 cm, reduce the amount of batter you pour in the pan by about 1.5 cm, and shorten the baking time.
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