Super Tasty Caramel Castella Pudding Cake

We need 5 Microwave Reheatable container. This can be used if it's just a waterbath technique with a temperature of x over 175. Don't bake without a waterbath. If there is a type of heat -resistant glass, it can also be used..Or anything that is heat-resistant.

Ingredients

For Caramel:

120 g Granulated Sugar
70 ml Plain Water
2 tbsp Plain Water

For Creamy Custard Pudding:

1 nos Egg (A)
2 nos Egg Yolks (A)
50 g Granulated Sugar
300 ml Full Cream Milk
150 ml Dairy Whipping Cream
1 tsp Vanilla Essence

For The Castella Cake:

2 nos Egg Yolks (A)
30 g Full Cream Milk
2 tbsp Corn Oil/ Vegetable Oil
40 g Cake Flour (Superfine)
2 nos Egg Whites (A)
50 g Granulated Sugar

Instructions

Caramel

Heat over medium heat 70ml of water and 120 grams of granulated sugar.
Cook until sugar turns caramel. Then add 2 Tbsp of water. Mix for a while. Then turn off the heat and pour into 5 small heat -resistant containers. Then set aside until hardened.

Pudding

Beat 1 egg with 2 egg yolks (grade A). Add 50 grams of sugar, 300ml full cream milk, 150ml dairy whipping cream and 1 tsp vanilla essence and mix until well combined. Then strain into a jug.
Pour into the small container until half full. Then set it aside for a moment.

Cake batter

At 2 egg yolks (grade A) with 30 grams of full cream milk. Add 2tbsp corn oil/vegetable oil. Mix well. Add 40 grams of cake flour (superfine). Mix until well blended. Then set it aside.

Meringue

At 2 egg whites. Beat on medium speed until large/coarse foam. Add 50 grams of sugar. Beat to Firm Peak level.
Put 1/3 Meringue into the cake batter. Mix using the Kaup Balik technique.
Then pour the batter into the rest of the meringue and mix using the barter technique until well blended.
Put the batter in a piping bag.
Pipe over the pudding layer until full.
Bake using water bath technique at 170 � C for 1 hour (Top and bottom fire).
When cooked, place on a cooling rack.
This cake is delicious to eat when hot or cold.