Easy Rich & Creamy Custard Pudding Cake Recipe

Published Feb 9, 2023 By Elle Ann

Image credit: HidaMari Cooking via YouTube

A few weeks ago, my family requested a delicious dessert, but we can’t choose between a sponge cake and a pudding cake. We were torn between two delicious recipes and we just can’t agree on one. Luckily, while I was browsing the internet for other options, I found this video tutorial by HidaMari Cooking on YouTube, and I was so delighted with this version because we don’t have to choose between the two cakes anymore!

Ingredients:

Caramel

1 tbsp water
4 tbsp granulated sugar
1 tbsp water

Custard Pudding

3 whole eggs
1 egg yolk
4¾ tbsp granulated sugar
1½ cup milk
1 tsp vanilla extract

Sponge Cake

2 egg whites
3¼ tbsp granulated sugar
1 egg yolk
4¼ tbsp cake flour

Directions:

Step 1

Place a small saucepan on a stove over medium heat, then add the water and granulated sugar, and let them heat up until caramelized. Remove from the heat, then add more water, give the saucepan a good shake to combine, and pour the caramel into the baking dish. In the same saucepan, add the milk, then let the milk heat up while beating the egg yolk and whole eggs, and mix in the granulated sugar until incorporated. Pour in the warm milk and mix them together until well combined, then set it aside. Now for the sponge cake, gradually add the granulated sugar to egg whites in two batches while beating continuously until it turns into a meringue, then add the egg yolk, and continue to beat them together over low speed until uniform.

Easy To Make Rich & Creamy Custard Pudding Cake — Image credit: HidaMari Cooking via YouTube

[social_warfare]

Step 2

Sift over the cake flour, then fold them together until powdery consistency. Strain the custard pudding over the caramel on the baking dish, then scoop the sponge cake on top as even as possible, and place the baking dish on a baking pad filled with hot water. Place it in a preheated oven at 160°C or 320°F for about 20 minutes, then cover the top with aluminum foil, and continue to bake for 30 more minutes at 150°C or 302°F. Remove it from the oven, then let it cool down a bit before you unmold it upside down, and transfer it to the fridge to chill. Serve and enjoy!