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! 🙂
A.Aleykum sis.
i’m a great fun of ur website.thank you for ur wonderful recipes.
just had a question about this recipe which i had tried but da results were nt so perfect.the cake part was nt evenly distributed.it was more on one side than the other.what could have happened?and wen placing da baking pan in da water bath it kind of tilted.could dis b da reson fr my problem?plz reply
W/Salaam, what size pan did you use? It seems when you poured in the batter, you did not spread it out very evenly and that is why it stayed to one side. Try to make sure you smooth it out with a spatula so it is evenly distributed. 🙂
Salams tried this the other day came out beautifully however had problems with the caramel as when I added the water it turned into hard lumps.. Any suggestions to why…
W/Salaam…try adding the water gradually whilst stirring if that will help.
I made this for a party and it was a hit! However, (to me) the cake section was a bit on the drier side. Any suggestions?
Thank you! Try adding a tbsp or two extra of milk in your batter next time and see if that helps. 🙂
a.aleykum sis. thanks fr ur reply.i tried making it again and it was much,much better than the last time.thanks aloooot sis.May Allah bless u fr being such a great help.Amin
W/Salaam, thanks for the awesome feedback!
AOA,
Made this cake and it was superb. Howere I was not able to get the golden colour of the caramel,the sugar melted and then turned into clumps.On flipping the cake onto the plate there was some sugary water and my cake was soggy.Can you help please.
Thanks.
W/Salaam, thank you! Did you stir the sugar by any chance? That would cause it to clump/crystalise. Try avoiding that, just turn the pan around to swirl the sugar so it melts evenly but never stir it with a spoon.
can i prepare dis on stove instead of oven??
I haven’t tried this recipe on the stove, I guess you can but cannot be sure of how the results would be.
Thanks a million.
salaam fauzia.i usually make my puddings in water bath in pressure
Cooker.its much faster that way.do u think i cud do the same with this
One or will affect the cake?
W/Salaam, have not tried that myself, but do give it a try and let me know how it turns out.
Assalamu aleikum,, should we make the caremel in cooker….?
W/Salaam, on the stove in the same pan you will use for the cake batter.
if i wanted the cake to be chcolate, and add 3 tbsp of cocoa, will i keep the same measurement for all other ingredients?
If you add 3 tbsp cocoa powder, reduce 3 tbsp from the flour to keep the measurements same.
Slmz,when sticking the cake pan in the waterbath,should the pan touch the water?and also,can you use a springform pan?
Jzk
W/Salaam, yes the pan has to sit in the water bath. Do not use a springform as the batter will leak out.
Aoawrwb
Aoawrwb
Looks like a yummy recipe just wanted to ask if I could use a square pan instead of a round one ?
Jazakallah khair
W/Salaam, yes you can use a
W/Salaam, yes you can use a square pan.
JazakAllah for the quick
JazakAllah for the quick reply
asw,i am a big fan of all ur
asw,i am a big fan of all ur recepies…i have made this cake twice.first time it turned out very good and perfectly like the cake shown in picture.but when i made it for the second time the cake and caramel got mixed and the pudding turned out to be the bottom most layer and the cake was also hard.when i was preparing it my egg whites dint stand in stiff peaks n the cake batter was not fluffy.i dont know what went wrong in beating my egg whites (a little portion of the egg yellow got mixed with the white).was that my mistake??coz when i made it for the first time it turned out to be perfect….
W/Salaam, yes that is the
W/Salaam, yes that is the reason, egg whites will never stiffen if they have any yolk in them. Even a drop matters.
Salam how r u sis… i m a
Salam how r u sis… i m a very big fan of ur cooking and tried a lot from ur uploaded recipes.i have
to ask some thing abt dis new idea of cake ….so sis my que is Can i bake this dish on stove oven if yes how muxh time shud i give to this
W/Salaam, thank you! Have not
W/Salaam, thank you! Have not tried this on a stove top, not sure how the results would be.
My sugar isn’t caramalising
My sugar isn’t caramalising to a brown color. I’ve tried twice and it’s crystallized white to a clump. I haven’t stirred. Plz help
Are you keeping the heat on
Are you keeping the heat on low?
Assalamualaikum,
Assalamualaikum,
If I want to make a small cake can I divide all the pudding & cake ingredients to exact half? What should be the baking temp. & timing for that?
And also, the cake seems too thick to me in the picture, can I reduce the quantity of the ingredients for the cake only (dividing the ingeedients to 3/4 of everything) & keep the quantity of the caramel pudding same as you have mentioned. What will the baking te be then?.Is it till the cake turns golden?
JazakAllah Khair
W/Salaam, I would not
W/Salaam, I would not recommend halving the recipe on the first attempt. Best to try the recipe as it is, then if you want to make changes on the next try you can. I personally have never tried halving or reducing the recipe in any way so cannot be sure on the results as it would mean the baking time needs to change too and the baking pan size…etc.
assalam o alaikom.have been a
assalam o alaikom.have been a great fan and follower of your recipes.my kids love them and my entire family calls you fauzia khala,which means “aunt fauzia” in urdu.whenever i make something new every one of them says”umm looks yummy,must be one of fauzia khalas recipe”.The other day we had mocha mousse cake at a restaurant and my youngest daughter said why dont u get the recipe for this and make it at home.and here i am plz i need your help do u have a recipe for mocha mousse cake it looked very similar to this cake of yours ,only that one had a chocolate cake base with a mocha mousse on top.jazakillah for all the lovely recipes you always save my day i always find something special to make from your site.love you
W/Salaam, awww that is just
W/Salaam, awww that is just so incredibly sweet! Kiss your kids for me and pass my love to them all. Thank you so much and I shall surely try the recipe inshaAllah and post the results.
Assalamu Aleikum Fauzia. I
Assalamu Aleikum Fauzia. I want to make this but I don’t know what to start making first??
W/Salaam, make them in the
W/Salaam, make them in the order as described in the instructions. Before you start make sure every ingredient is ready and on stand by so the process is fast. 🙂
Hi fauzia.. I am one of your
Hi fauzia.. I am one of your biggest fans I have alot of things from this site and my husband just loved it. Today I tried the caramel pudding cake but it did not turn out as good. Everythng just mixed in together. I followed the instructions very carefully. Can you help me out please?
Thanks! Sorry about the cake,
Thanks! Sorry about the cake, not sure what could have gone wrong. All I can suggest is to try again and be very gentle with the mixing. Hopefully the second attempt turns out better for you. 🙂