Easy Two Layer Pudding Cake Recipe by cookpad.japan
Cooking Instructions 1 Prepare the ingredients: 2 Grease a cake pan with a non-removable bottom. Melt the butter for the sponge cake. Preheat the oven to 170°C. 3 Caramel: 4 Bring the water and sugar to a boil in a saucepan. 5 When it has become a bit brown, add hot water and mix while turning the saucepan (be careful because it splatters!). 6 Pour the caramel from the saucepan to the cake pan while still hot. 7 Pudding mixture: 8 Put the sugar and milk in a saucepan and heat until the sugar has dissolved (don't let it boil). 9 Beat the eggs in a bowl, being sure not to whip it. Mix in the milk a little at a time. 10 Strain through a strainer. If you strain twice, it will become smooth. 11 Add the vanilla extract to Step 10 and mix. Pour on top of the caramel in the cake pan. 12 Sponge cake: 13 Put the eggs into a bowl and mix in the sugar a little at a time, mixing until it dribbles down from the whisk like a ribbon. 14 Once mixed, sift in the cake flour and fold into the batter. 15 Pour the melted butter into the batter and mix quickly. Pour into the cake pan on top of the pudding mixture. Like this, the batter will float on top. 16 Put the cake pan in an oven preheated to 170℃. Pour hot water into the baking dish, and steam-bake for about 40 minutes. 17 It is ready when a toothpick or skewer inserted into the center comes out clean. 18 It'll look like this once transferred to a plate. 19 It'll look like this once cut. 1 Prepare the ingredients: 1 Prepare the ingredients: 2 Grease a cake pan with a non-removable bottom. Melt the butter for the sponge cake. Preheat the oven to 170°C. 2 Grease a cake pan with a non-removable bottom. Melt the butter for the sponge cake. Preheat the oven to 170°C. 3 Caramel: 3 Caramel: 4 Bring the water and sugar to a boil in a saucepan. 4 Bring the water and sugar to a boil in a saucepan. 5 When it has become a bit brown, add hot water and mix while turning the saucepan (be careful because it splatters!). 5 When it has become a bit brown, add hot water and mix while turning the saucepan (be careful because it splatters!). 6 Pour the caramel from the saucepan to the cake pan while still hot. 6 Pour the caramel from the saucepan to the cake pan while still hot. 7 Pudding mixture: 7 Pudding mixture: 8 Put the sugar and milk in a saucepan and heat until the sugar has dissolved (don't let it boil). 8 Put the sugar and milk in a saucepan and heat until the sugar has dissolved (don't let it boil). 9 Beat the eggs in a bowl, being sure not to whip it. Mix in the milk a little at a time. 9 Beat the eggs in a bowl, being sure not to whip it. Mix in the milk a little at a time. 10 Strain through a strainer. If you strain twice, it will become smooth. 10 Strain through a strainer. If you strain twice, it will become smooth. 11 Add the vanilla extract to Step 10 and mix. Pour on top of the caramel in the cake pan. 11 Add the vanilla extract to Step 10 and mix. Pour on top of the caramel in the cake pan. 12 Sponge cake: 12 Sponge cake: 13 Put the eggs into a bowl and mix in the sugar a little at a time, mixing until it dribbles down from the whisk like a ribbon. 13 Put the eggs into a bowl and mix in the sugar a little at a time, mixing until it dribbles down from the whisk like a ribbon. 14 Once mixed, sift in the cake flour and fold into the batter. 14 Once mixed, sift in the cake flour and fold into the batter. 15 Pour the melted butter into the batter and mix quickly. Pour into the cake pan on top of the pudding mixture. Like this, the batter will float on top. 15 Pour the melted butter into the batter and mix quickly. Pour into the cake pan on top of the pudding mixture. Like this, the batter will float on top. 16 Put the cake pan in an oven preheated to 170℃. Pour hot water into the baking dish, and steam-bake for about 40 minutes. 16 Put the cake pan in an oven preheated to 170℃. Pour hot water into the baking dish, and steam-bake for about 40 minutes. 17 It is ready when a toothpick or skewer inserted into the center comes out clean. 17 It is ready when a toothpick or skewer inserted into the center comes out clean. 18 It'll look like this once transferred to a plate. 18 It'll look like this once transferred to a plate. 19 It'll look like this once cut. 19 It'll look like this once cut. 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