Baked Caramel Pudding Cake
Ingredients
Caramel
- 4 tablespoons sugar
Meringue
- 8 egg whites
- 90g fine sugar
- A pinch of cream of tartar
Cake batter
- 5 egg yolks
- 90g sugar
- 60ml cooking oil
- 180ml water
- A little vanilla essence
- 200g all-purpose flour
- 1/2 teaspoon baking powder
Pudding mixture
- 3 egg yolks
- 2 whole eggs
- 1 cup milk
- 1 cup condensed milk
- A little vanilla essence
Preparation
Caramelize the sugar in an 8-inch pan without adding water and spread it evenly, then set aside
Beat the egg whites, fine sugar, and cream of tartar until stiff peaks form
Set the meringue aside
Beat the egg yolks, sugar, cooking oil, water, and vanilla essence until well combined
Sift the flour and baking powder, then fold it into the yolk mixture
Gently fold the meringue into the cake batter until just combined
Beat the pudding ingredients until smooth but not for too long, then strain and pour into the caramel-lined pan
Add the cake batter over the pudding mixture
Place the pan in a water bath in a larger pan with hot water and bake in a preheated oven at 150°C with top and bottom heat for 80 minutes, not placing it too low in the oven
Tips
Do not add water when caramelizing the sugar
Test the meringue by inverting the bowl; it should not fall out
