Caramel Pudding 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
Ingredients for Caramel Topping
- 60 gm sugar grinded/castor
- 3 tbsp. water
Ingredients for Pudding
- 500 ml milk fresh
- 70 gm 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)
- 90 gm sugar grinded/castor
- 100 gm plain/all purpose flour
- 30 gm 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! 🙂
Wow thats nice but a bit confused,after preparing pudding you pour it into the prepared syrup followed by sponge cake mixture .
Salam sister fauzia! One quick question. Can you please rewrite the measurements according to your standard scale i.e, cups. Thanks in anticipation
W/Salaam, will do, but since these are quite exact and small measurements, it is hard to convert to accurate cup measurements. I will do my best. 🙂
im alwys your fan.. tnx 4ur service…mam
Yes you pour it onto the caramel, then you top it with the sponge cake mixture.
Nice recipe ll sure try it but wat is batter
The cake mixture.
Gr8 recipe!!!
Fauzia, can I use creme caramel mix instead of making the caramel pudding ‘coz this recipe has too much egg and I cant have that many ‘coz of acne treatment.
If I am using the mix do, I follow the instructions on the box as it is or should I reduce the amount of milk?
Have not tried it with the ready made pack, you can give it a try and see how it turns out if you like. 🙂
plz sende recipes on my email id thnx a million
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Wow Very Interesting recipe to try 🙂 But Do u also make videos? if so pls do make one for this recipe 🙂
Sorry no videos at the moment.
Hi Fauzia – I am sure this recipe tastes as delightful as all your other recipes! I am just a bit confused at this paragraph:
“Next, add a third of the egg white mixture into this batter, whisk it in,…”
Here you say to very gently fold the egg white – and then it contradicts by saying whisk it in –
Pls clarify.
Also when you say grinded/castor sugar – do you mean either grinded sugar or castor sugar – ?
As always thank you so much for your detailed instructions.
The first third of the egg whites, you can just whisk that in without any worry, it helps lighten the batter. When you add the remainder of the egg whites, fold them in gently to avoid deflating them.
Yes either grinded sugar or castor, whichever you have.
Fauzia I made the cake. AWESOME AWESOME AWESOME!!!!
I just had trouble making the caramel topping – instead of browning my sugar just kept crystalizing – so I used a sachet from a caramel pudding box – but other than that I made the actual caramel pudding and cake from scratch!
This was my first attempt at ever whipping egg whites and baking with a steam bath (which was unique) but I followed all your steps to the letter and used the EXACT gm measurements using a digital scale that I have and viola – true to your words MAGIC!
When it came out of the oven it was nicely browned ontop – but it was wobbling inside – so I let it cool and in the fridge for 24 hours to set. I was a little scared as I was upturing it on the plate – I thought it would fall apart – but a little jiggle here and there and it plopped right onto the plate in one piece!
The cake soaks up the caramel sugar topping and the pudding cooked perfectly ontop of the cake. The taste was great too – I loved that it was not overly sweet! Melts in your mouth at first bite!
This one is a keeper!!!
Thank you for sharing ….
This is very different recipe but i have a question…. cake batter is suppose to be heavier thn pudding mix (i think) so can the cake batter surely stay on top of pudding batter. pl Fauzia reply soon i wana try this recipe ASAP coz my hubby lov caramel pudding.
Lov & regards
It will separate during baking.
Aoa Can u plz convert the measurement of grams in tsp/tbsp pl. Thanx
Here are my conversion measurements: http://www.fauziaskitchenfun.com/my-measurements/
Can I use loose bottom pan ?
I would not recommend it as it would leak out of the slits. No need for a loose bottom pan for this recipe as it will be inverted later anyways.
sis fauzia, please answer my question, i dont understand this part of the recipe: ‘Mix the milk with the sugar until all the sugar is melted’. Are you mixing the milk with the sugar on a stove over heat? are you boiling the milk? How long do you heat the milk for?
Also, how long do you have to beat the eggs for the pudding mixture? you wrote dont overbeat…what does that mean? do you use a hand mixer or just a whisk?
Since the sugar is grinded/soft, there is actually no need to even boil it. Just mix or stir until it is combined. If you need to heat the milk slightly to help the sugar dissolve faster, then try to do this earlier so that the milk is back at room temperature when you continue with adding eggs into it.
DO NOT beat the eggs with a whisk or hand mixer. Simply beat them lightly first then stir them into the milk gently with a wooden spoon or fork, try to avoid making them frothy.
hi. COULD I USE READY MADE CARAMEL POUDING INSTEAD OF THE ONE U USED.
Hi, never tried with ready made caramel pudding before.
Hi,
This recipe looks amazing and I cant wait to make it. I just have a couple of questions.
Would it be possible to use a different cake recipe then the one used above (or a cake mix)..would it still work.
Also, if want to make the dessert without inverting it,(i would like to use a dessert dish) could i put the sponge cake first then the pudding without having any problems.
Hi, a cake mix will not work as most cake mixes are oil/butter based and therefore will not be light and spongy (thereby allowing the cake batter to float on the pudding mixture). And no since the cake batter is light and lightens as it bakes, it will try and float up in the mixture. Best to bake and invert.
mmmmh,am just loving this!
Hi Fauzia,
Does the milk for the caramel pudding have to be whole (homo) milk, or could I use 2% skim milk for it?
thanks!!
Hi, best to use whole milk, have not tried it with skim.
salam fauzia, how r u?i made it, the pudding portion was absolutely amazing but my cake portion had became little hard.do u know the reason?i used olive oil instead of butter.
W/Salaam, did you follow the ingredients measurements exactly?
actually the measurement u gave, i converted it in half of every ingredients n made the pudding cake.is this the reason my cake portion became hard?????????pls tell me.
Could be because half the measurement would mean that the cake should be done in a shorter amount of time. Did you bake it for the full 40 minutes? That would be too much for such a small cake. Best to try the recipe again but this time use exact measurements and see how you find the results. 🙂
ya i baked it for 40 min…………..ok thank u very much for the reply.better luck next time…………ALLAH HAFEJ
aswk. i just had 1 qtn.whenever v prepare egg pudding in a water bath we tend to cover the pan with a lid.is this required in the oven or we just place a bigger pan containing half boiled water and in it our “mix” pan uncovered ??? also when we grease the pan is it just butter grease or butter and flour ?? thanking u. please reply asap.
W/Salaam, yes the mix pan should remain uncovered coz the pudding is covered already by the cake batter. And I normally just grease the pan with butter, not flour.
Hi fauzia Plz gm ki jaga cups main bata den
Hi, you will need very accurate measurements for this recipe, converting to cups might give different results.
salam fauzia….can i use tetra pack milk?
definetly trying this for my thursday gettogether. Can’t wait to post it
salaams sister…thanks for all the amazing recipes in you site…i have tried many…and turned out to be delicious..i tried this dessert yesterday…the taste was so yummy…but it was not so good in shape 🙁 …i had used the exact measurements as in the recipe…and bake at 170 deg for 40 mins..wen i took it out…the sponge cake was done…but the pudding layer was shaking and loosening up…then i kept further more for about 40 mins again…and my caramel topping seems waterish…what might have gone wrong?pls advice….JazakhAllah…
oh yeah…i think i didn’t give much time to cool..thank you very much for clearing my doubt…ill try once again in-shaa-Allah….should the caramel topping be thick or loose when poured to the pan?
The caramel should be loose and liquidy.
no baking powder or soda needed for this recipe?
Nope. 🙂
W/Salaam, yes you can.
W/Salaam, seems to me that you did not give the pudding any time to set at all!! If you check the recipe, I have indicated that you should allow the pudding cake to cool in the pan to room temperature, THEN refrigerate in the pan for at least a few hours up to overnight. Doesn’t sound like you did that. :S
Kindly let me knw wat do u mean by dollops n when I remove da cake after
40 mins is it ok to be wobbly
Dollops means spoonfuls. The CAKE part will be done but the PUDDING part should be still wobbly. It needs to be allowed to set, that is why I have emphasized on not turning the cake over until it has cooled and then refrigerated to help set the pudding.
Wow! I so want to make this!! What a refreshing change from the normal flan and cakes!
Can you please tell me how I can tweek the revipe or more specifically the baking time if Im using an 8 inch square pan? I think the volume of square pan is more than a round pan, so the cake will be thinner, so im guessing the baking time will be lesser? Would love to hear from you! I really want to make this but have only 8 in square cake pan and 9 in round pan.
Thanks in advance! Keep up the great work!
Yes an 8 inch square pan would be bigger, so the cake will be thinner. Reduce the baking time to 30-35 minutes.
Tried this cake and it turned out well. Very delicious. Thanks for sharing.
Hello, I am very eager to try this recipie for a dinner I’m hosting this Friday. I have tried my best to convert these measurements to tbsps and cups. My question is will the conversion of measurements really make a big difference as I’ve seen you mention in the other comments and I was only able to find imitation vanilla extract…there wasn’t vanilla essence available…should be the same thing though, right?
Btw I refer all my friends to your page! Absolutely love your recipes !!!
Hi, the thing about this kind of recipe (especially for the sponge cake) exact measurements are very necessary to get best results. But you can surely go ahead and try, hope it turns out perfect. You can use imitation vanilla extract, just make sure it is halal. 🙂
Salam.I m a fan of your recipes n believe me whatever I tried has come out too good. Please this is my first recipe caramel pudding cake where my cake came out too hard. The pudding was ok but don’t know what happened to the cake. Any idea sister u can give me.
W/Salaam, sorry to know the cake turned out hard. Did you over mix the batter by any chance?
asalamalaikum
i jus badly want to try the recipe but a bit confused regarding place in the oven.its my request can u plz giv the step by step images.i am waiting for ur reply.
Slmz Fauzia I baked the caramel pudding cake When still in the oven, the top part of the cake was quite high but on taking it out of the oven it sank down. Is this normal? What could I have done wrong? I am cooling it down and then leaving it overnight in the fridge Will let you know how it was.
W/Salaam, that is somewhat normal with all sponge cakes. The cakes tend to deflate when taken out of the oven. 🙂
Hi Fauzia. I have been a silent reader and also have been trying many of your recipes which all turned out great! Thankyou for all the effort you put into this.
I made the pudding cake yesterday. The pudding came out perfect but the cake became hard. Do you have any idea why?
I used exact measurments but baked in a 9″ pan (i reduced the baking time to 35 mins)
Hi, thank you! Could be the size of the pan used. Try a smaller pan (8″) and see if it makes a difference. Also be sure not to overmix the cake batter as sponge cakes rely heavily on the method of mixing. Too much folding and the cake will deflate and go hard. 🙂
W/Salaam, will post step by step images the next time I make this cake.
Salams sister Fauzia,
I tried this recipe and it came out very well. Thanx a lot. Don’t we need to add baking powder for the cake? I was a bit confused about it while making and I added a tsp of it. Jazakallahul Khair for your great service!
W/Salaam, normally the egg whites are enough to leaven the cake. 🙂
Salaams Fauzia Sis,
Pray you are well,a small question:when baking cakes do you have the heat on both on the top (grill)and bottom of the oven or just the bottom?? what i do is preheat the oven with both top n bottom,when i put in the cake i just put on the bottom,later when the cakes a little firm i switch off the bottom heat n put on the top,is this right,would really appreciate your advice.
Jazakallah for the lovely recipes,May the Almighty increase your knowledge and grant you success always,amen
W/Salaam, am well thanks. I have an electric oven which does not have separate settings for top and bottom heat. But it sounds like you are doing the right thing. 🙂
Hi…I am confused abt the water bath…wat type of utensils can I use for preparing the water bath?
Hi, any heat proof utencil that is big enough to accomodate the cake pan in it.
nice really awesome recipe!!!
Salam,
I tried homemade caramel pudding only..
wht happnd waz it turned good but itz hard and bubbly texture inside??Why so happend??
Itz not soft as we prepare ready made sachet..Where am i wrong??
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.
PLZ SEND NEW POST BY EMAIL.THANKU!
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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.
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. 🙂
Slmz,is it necessary to use a
Slmz,is it necessary to use a 6″ pan?
W/Salaam, it is an 8 inch pan
W/Salaam, it is an 8 inch pan, not 6.
I’m sorry I meant 8 but can
I’m sorry I meant 8 but can you use 9″?
You can although the results
You can although the results will be thinner/shorter.
Asalamalaikum
Asalamalaikum
may i no hw many inches is 24 cm ‘coz u recipe asks for 8 inches cake pan.
W/Salaam that is around 9 and
W/Salaam that is around 9 and a half inches.
May i no wtr i can use same
May i no wtr i can use same measurements for 9 q1/2 ” cake tin
You can although it will be a
You can although it will be a very thin cheesecake.
May i no if i am preparing in
May i no if i am preparing in a 24cm cake tin.with wat measurements i can prepare the pudding.kindly help as i want to prepare and i cld ntt get a 8″ cake tin.
Salam
Salam
I love all of ur recipes … n I do tryn n uploading in fb , I made this dish too … bt it went bad coz it went upside down… please tel me whr I went wrong
Thnx
W/Salaam, thank you. Did you
W/Salaam, thank you. Did you follow all the instructions exactly?
assalamu alaikum…
assalamu alaikum…
could pls tell me whether it is possible to make this cake in a pressure cooker as my oven is not working.
W/Salaam, have never tried
W/Salaam, have never tried this in a pressure cooker as it requires a hot water bath and am not sure that would work well in a pressure cooker.
How can i make this on stove
How can i make this on stove plz guide
Sorry have never tried making
Sorry have never tried making this on the stove.
salamz sistr…do you have a
salamz sistr…do you have a video of this recepie…??
W/Salaam, sorry no videos at
W/Salaam, sorry no videos at the moment.
A.aleikum fauzia.thank you so
A.aleikum fauzia.thank you so much for your beautiful receipe.God bless you.reagrding the receipe above, I got confused on the waterbath.can I use sufuria.
W/Salaam, use a big baking
W/Salaam, use a big baking dish, the water should reach half way up the outside of your cake pan.
do you have videosfor this
do you have videosfor this recipies ?
No videos at the moment.
No videos at the moment.
Dear sis fauzia,Plz tell if m
Dear sis fauzia,Plz tell if m i using plain flour how much quantity of baking powder and baking soda would i use..waiting
There is no baking powder or
There is no baking powder or baking soda used in this recipe.
Hii Cant resist trying this
Hii Cant resist trying this droolicious cake flan, I dont see any baking powder or soda in the cake ingredients Is that how it is ?
Hi, yes this is a sponge cake
Hi, yes this is a sponge cake and relies solely on the whipping of the eggs to get the desired light and fluffy texture.
Hii , I made it and it came
Hii , I made it and it came out looking perfect ,except that the cake was dense and not soft .Where did i go wrong Fauzia ?
Sounds like you may have
Sounds like you may have overworked the cake batter. It needs a very gently hand during folding and the eggs need to be whipped well.
helo fauzia waiting for quick
helo fauzia waiting for quick reply. m trying caramel pudding cake. but not understanding where and when u add all purpose flour? plz answer quick
It is mentioned under the
It is mentioned under the sponge cake section of the recipe, please read through it carefully.
Tried this recipe and the
Tried this recipe and the outcome was marvelous. My guests loved it.
Salaam fauzia n everybody.
Salaam fauzia n everybody. Alhumdulillah made this wonderful dessert on stove top in a idli maker sort of a tandoor with sand in the bottom . Then proceeded as gvn in the recipe but did half of the caramel recipe and 2/3 of cake recipe. Cooked on high heat for nearly 27 mins in a 7inch utensil. Used a seperator between the waterbath n sand. This is for all those of u who do not have a oven but still want to make it. T c .ma assalamah.
Assalam-o-Alaikum
Assalam-o-Alaikum
It looks such a yummy ones.
I really want to bake it.
Will u please make a video or step wise picture.
It’ll be great for all of us
Assalam
Assalam
I want to try this cake.
So can I use stove top cake procedure for baking this cake??
W/Salaam, am really not sure
W/Salaam, am really not sure how this recipe will turn out on a stove top.
Assalamu alaikum fauzia!
Assalamu alaikum fauzia!
can i use the food processor to beat the egg whites for the cake? will i get stiff peaks if i use the food processor instead of the beater?
W/Salaam, I would not
W/Salaam, I would not recommend a food processor for whipping up egg whites.
Hi Fauzia
Will this recipe work with a chocolate cake or any other cake for that matter?
No this cake requires a very specific recipe to get it to look exactly like it does.