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15 ingredients, 25 steps, cooking My Prize-Winning Velvety Smooth Pudding Cake

How are you my mother, now you can prepare recipe My Prize-Winning Velvety Smooth Pudding Cake with 15 ingredients and 25 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 25 stages of easy cooking My Prize-Winning Velvety Smooth Pudding Cake.

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Ingredients for My Prize-Winning Velvety Smooth Pudding Cake

1. Prepare : Caramel:.
2. Prepare : Sugar.
3. Prepare : Water.
4. Prepare : Custard pudding mixture:.
5. You need : Egg (Large).
6. Prepare : Egg yolks.
7. It’s : Sugar.
8. Prepare : Milk.
9. You need : Whipping cream:.
10. You need : few drops Vanilla extract.
11. It’s : Sponge Cake:.
12. It’s : Egg.
13. It’s : Plain flour.
14. You need : Sugar.
15. Prepare : Canola Oil.

If all main ingredients My Prize-Winning Velvety Smooth Pudding Cake it’s ready, We’re going into the cooking stage. Below is how to making with easy.

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Process Cooking My Prize-Winning Velvety Smooth Pudding Cake

1. Preheat oven to 160°C. Lightly grease the pan with butter. (Just a little, as shown in the photo.) brqq
2. Make the caramel. Heat the sugar and water in a saucepan. brqq
3. When it starts to boil, and is the color shown in the photo, it will quickly turn dark brown. (Be careful not to burn it, or it will be bitter.) brqq
4. Immediately pour the caramel into the cake pan. brqq
5. Prepare the egg mixture. Put the whole egg, the egg yolks and sugar in a bowl and beat well with a whisk for 1-2 minutes. brqq
6. Here is the key to making it taste even better! Heat up the whipping cream and milk in the same pan you used to make the caramel. brqq
7. There will still be some caramel stuck to the saucepan, so heat it to about the temperature of bath water to melt it. brqq
8. Carefully pour the egg mixture from Step 5 into the saucepan. Add a few drops of vanilla extract. brqq
9. Pour the mixture from the saucepan in Step 8 through a strainer into the cake pan with caramel in the bottom. brqq
10. Make the sponge cake batter. Beat the eggs and sugar in a bowl over a 50°C hot water bath. brqq
11. Hint!! You will use hot water when you bake it in the oven, so heat enough water for both. brqq
12. When the batter is warm to the touch, take it off the hot water bath and beat it on high speed with an electric hand mixer until it's pale and thick. brqq
13. Another important point! Beat it on low speed for one minute at the end to blend. brqq
14. Gently fold in the plain flour. Mix in the oil just before the batter is completely blended. brqq
15. Pour the batter from Step 14 into the cake pan. brqq
16. Put the cake pan in a 5 ml-deep hot water bath, and bake at 160°C for 28 minutes. brqq
17. It's done when a bamboo skewer inserted comes out clean. brqq
18. Cover with plastic wrap when it has cooled off, then put the pan in the refrigerator to chill. brqq
19. When it's well chilled, run a bamboo skewer around the edge, and it will come out of the pan nice and clean. brqq
20. Cover with a plate and invert the cake onto it. brqq
21. The sponge layer, soaked in lots of caramel sauce, will be on the bottom. (Just looking at it will make you smile.) brqq
22. You're all done! brqq
23. I'm often asked what kind of cake pan to cook it in, but you can use any pan you happen to have, such as a pound cake pan, an 18 cm round pan or a ramekin. brqq
24. I made this cake in a 20 cm square pan. If you use a pan larger than 15 cm, shorten the baking time and test it for doneness. brqq
25. If you use a pan smaller than 15 cm, reduce the amount of batter you pour in the pan by about 1.5 cm, and shorten the baking time. brqq
26. Finish and Enjoy.

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