I also did a recipe video for this amazing dessert. You can find this Cake pudding/Pudding cake recipe on my youtube channel.
Ingredients we need in this recipe are :
1.Sugar- 1/4 Cup.
For preparing Custard:
2.Eggs-3 Numbers.
3.Sugar-1/2 Cup
4.Vanilla essence- 1 teaspoon.
5.Evaporated milk or Milk- 1 Cup.
6.Milk Powder-1/2 Cup
For the chocolate cake batter:
7.Cocoa powder-2 tablespoons.
8.Flour-1/2 Cup - 2 Tablespoons.
9.Eggs- 2 Numbers.
10.Sugar-1/2 Cup.
11.Vanilla essence-1 teaspoon.
12.Milk-1/4 Cup.
13.Oil-2 tablespoons.
14.Baking powder-1/2 Teaspoon.
Method of preparation:
1. Heat a heavy-bottomed pan. Add sugar and heat sugar until melts.
Once the sugar starts melting continue heating until it becomes golden in color.
2. Immediately transfer to the pan in which we are going to make pudding (7inch pan)
3. Spread the hot caramel evenly as much as possible. (Careful because the pan is very hot)
Preparation of pudding mix:
4.In a large bowl beat three eggs, sugar, vanilla essence, milk, and milk powder. You can also add condensed milk instead of sugar and milk powder. The mixture should be smooth and creamy. Keep this aside.
Preparation of chocolate chiffon cake batter:
5.Measure 2 tablespoons of cocoa powder and add this to a 1/2 cup measuring cup.
Fill the remaining portion of the measuring cup with all-purpose flour. (If you are making vanilla cake take 1/2 cup of flour only) Keep this aside.
6. Separate egg yolks and egg whites carefully. Beat the egg white until frothy. Add 1/4 cup of sugar little by little and beat until stiff peaks form. Keep this aside.
7. In a bowl, combine the egg yolks, sugar and vanilla essence, Whisk well until light in color. Add the milk & oil to the mixture and continue whisking.
8. Swift flour , baking powder, and add to this egg mixture. Mix well without any lumps.
Now, combine the meringue mixture with the flour mixture.
9. Fold the meringue carefully (in three additions)making sure you do not overmix.
Assembling of the cake and pudding:
10. Pour the custard batter to the pan in which we pour caramel through a sieve to avoid lumps. Move a toothpick through the mixture to remove extra air bubbles
11. Next, carefully pour the cake batter that was combined with the beaten egg whites. Move a toothpick through the mixture again to avoid air bubbles.
For the baking:
12. Place the custard cake baking dish over another baking dish filled with 1/3 of hot water. (double bath baking method)
13. Place this in a preheated oven at 160 degrees C for 40-50 mins. The cake should feel firm when touched.
or steam in a steamer for 30-40 minutes(cover with a foil paper and rick some holes)
14.Remove from the oven and let it sit at room temperature for 20 mins. Then refrigerate for 3 to 4 hours. Slice and serve.
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