Servings : 8" round cake
This showpiece sponge cake topped with a soft and heavenly caramel pudding is definitely a show-stopper kind of cake. It is both rich and delicious! Amazingly, the cake and pudding are baked together, and somehow during the baking process, the cake part separates from the pudding into two distinct layers whilst remaining attached!
Ingredients for Caramel Topping
- 60gm sugar (grinded/castor)
- 3 tbsp. water
Ingredients for Pudding
- 500ml milk (fresh)
- 70gm sugar (grinded/castor)
- 4 eggs (at room temperature)
- 1 tsp. vanilla essence
Ingredients for Sponge Cake Base
- 3 eggs, separated into whites and yolks (at room temperature)
- 90gm sugar (grinded/castor)
- 100gm plain/all purpose flour
- 30gm butter (melted)
- 2 tbsp. milk
- 1 tsp. vanilla essence
Instructions
First, grease an 8″ pan. Preheat the oven to 170 C and prepare a water bath. A water bath is basically a big pan (that will comfortably hold your cake pan) which is filled about halfway with boiling water.
Proceed with preparing the cake.
For Caramel Topping:
First, add 1 tbsp. of the water into the sugar. Melt on VERY LOW heat until the sugar melts and caramelises to a golden brown colour. Immediately add the remaining 2 tbsp. of water, stir well and pour this syrup into your greased cake pan.
For Pudding:
Mix the milk with the sugar until all the sugar is melted. In a separate bowl, beat the eggs with vanilla essence lightly. Do not over-whip the eggs, if they become frothy, your pudding will not have the best/smoothest texture. It will end up with small holes in it. Mix the eggs into the milk+sugar and stir gently until well combined. Pour onto the caramel in the pan.
For Sponge Cake Base:
First, beat the egg whites with half the sugar, a pinch of salt and half the vanilla until stiff peaks are achieved. Set aside.
In a separate bowl, beat the egg yolks with the remaining sugar until thick, pale and creamy. Add the milk, remaining vanilla and melted butter and stir. Sift the flour into this mixture and fold/stir it in very gently until combined.
Next, add a third of the egg white mixture into this batter, whisk it in, then add all the remaining egg white mixture and fold it in using a spatula. Make sure to use a light hand to combine as any heavy handling or vigorous mixing will deflate the batter.
Gently add dollops of this airy batter into the cake pan on top of the pudding mixture and try to level it out as much as you can. Do not worry if things get muddled up a little bit, the layers will separate during baking.
Place this pan in the water bath and stick the whole thing into your preheated oven. Bake for about 40minutes.
Remove the pan from the water bath and set it on a wire rack to cool. Do NOT invert the cake out of the pan at this point. Allow it to cool completely, then cover with foil and refrigerate at least for a few hours or preferably overnight. Then place a plate over the pan and turn it over.
Serve chilled and Enjoy! 🙂
Hi Fauzia,
I only have a 9″ cake pan. What changes do I need to make regarding the recipe and baking time? Please help.
Hi, you can make the same recipe just that it will be thinner, bake for about 5-8 minutes less than the recommended temp.
Thank you 🙂
i usually make caramel pudding in cooker ….like the water bath…..can i make this too…in cooker?
You can try, do let me know how it turns out. 🙂
W/Salaam, maybe you overmixed the pudding mixture.
Salaams,fauzia instead of putting dollops,I just added d cake mixture directly on top of the pudding,and some of the cake mixture just went inside d pudding.Hope it won’t affect d whole cake pudding.I have just put it in d oven
W/Salaam inshaAllah it should separate during baking.
Salams! once the cake is done and cooled, wont the caramel stick onto the cake tin when u invert it, as it will be hard and very cool. normally when i make caramel pudding, i invert it after bringing it to almost room temperature. just having my doubts on whether in will come out clean or not? pls clarify.
All your other recipes have worked out perfectly for me, thankyou soo much 🙂
W/Salaam, I’ve never had any problem like that at all. 🙂
Hi Fauzia,
Its a bliss to see this recipe!!
I was wondering if i could omit the ‘Sponge Cake Base’ part and just make the caramel pudding as i’m not a fan of the boxed ones.. If its possible should I use the water bath method?
Mac the pudding on its own makes a gr8 dessert u can for sure try only the pudding part, and follow the water bath method is must 🙂
aslm alaikum,ur website is so organized n recipes r superb masha ALLAH.
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W/Salaam, thank you! 🙂
Hi, thank you. I have not tried making the pudding on it’s own, you can try though. And yes it would need the water bath method.
As salaamualaikum sis fauzia…i wanna try this recipe and im having doubt pls clarify me,when we ll be adding spoonful of cake batter on pudding mixture,wont the cake batter completely gets mixed with the pudding mixture as i think the consistancy of pudding mixture will be more liquidy..
Salaam Fauzia
I want to try this during the holidays……. I wanted to know as I make the pudding first and just let it rest while I’m preparing the sponge cake? Or let the pudding cook in the oven in the mean time?
Let me know
Thank you
W/Salaam, the two have to be baked TOGETHER. Not separately!
Dear Fauzia,
I made this yesterday. The caramel pudding was excellent. But the cake part came a bit harder than I expected.
I used a 8 inch round pan and followed the exact measurements using a digital scale. After folding in the flour to the egg yolk mixture, my batter was thick. Adding the 1/3 rd egg whites loosened it up a bit but still it was kind of thick. I tried my best to fold in the rest of the egg whites gently but still the batter didnt look as airy as you mentioned.
I am wondering why it happened. But no worries after it baked, we thoroughly enjoyed the dessert. All thanks to you. I am a new follower and I look forward to trying many more of your recipes. May god bless you.
Thanks for the lovely feedback. I guess it all depends on the size of the egg yolks. Very hard to predict that, but next time you can add a tbsp or 2 of room temperature milk before adding the egg whites, just to help loosen up the batter slightly. 🙂
Can u please tell me the water bath part again … what i got is bigger pan is having the water half filled and the smaller pan having the cake n pudding batter .. we have to place the smaller one in the bigger one or what ??
Yes exactly as you described. Make sure the water is poured boiling hot. 🙂
AOA,
Dear I have tried this recipe and it turned so perfect :)no sticking in the pan and the cake batter was so light it didnt mix in the pudding mixture at all .Just had littlel problem in making caramel otherwise it was best.So many thanx for the recipe Now I want to induce chocolate flavour in the spone cake of this recipe plz suggest how ? 🙂
W/Salaam, thank you! I think you can substitute 1-2 tbsp of flour with cocoa powder in the cake recipe and see how that turns out. Have personally never tried it so please let me know how it turns out. 🙂
Hi Fauzia.
as i read the recipe i found it so interesting that it took me no tim to decide to try it asap and within hours it is ready by now. just kept in refrigerator to cool it.
looks delicious though. thnx for the recipe
salam can i use instant pudding mix fr pudding part?
W/Salaam, sorry never tried that.
Salaam Fauzia di. Wow! The cake looks so yummy. I would like to try this recipe but there’s one problem. My oven’s minimum baking temperature is 180 C. So can I bake it at 180 C? If yes, then what changes should I make?
W/Salaam, yes that should be fine.