CREAM CARAMEL CAKE

CREAM  CARAMEL  CAKE:

INGREDIENTS:     ( serve 4 )

Caramel:
3/4  cup sugar
2  tbsp  water

Custard:
1  cup milk
2  tbsp  cornstarch
3  large egg yolks
1/3  cup  sugar
1  tsp vanilla
1/8  salt

Cake mixture:
1-1/4  cups  flour
1-1/4  baking powder
1/4  tsp salt
1/2  cup  cup
1/2  tsp vanilla
6  tbsp butter, softened
2  large egg
1/4  cup milk


METHOD:

• You will need 4 large bowl. Grease with butter. Also you will need roasting pan.          

• Heat oven to 180C.
• Caramel:  In a medium frying pan, put the sugar and water, boil on medium heat until caramelised. Spoon into bowls . Keep aside until the sugar dries.
• Custard:  In medium bowl put cornstarch, milk, egg yolks, egg, sugar, vanilla, and salt, whisk until blended. Divide the filling into bowls. keep aside.
• Cake mixture: Sift together flour, baking powder and salt in medium bowl; set aside.
• In mixing bowl mix sugar, vanilla and butter. Beat with electric mixer at medium - high speed until light and fluffy. Add eggs gradually, beating well after each addition.
• Add flour mixture and milk. Beat until smooth. Spoon batter evenly into bowls over the cream. Cake batter will sink down.
• put the bowls in the roasting pan. Pour boiling water in the pan to reach half sides of the bowls.
• Bake for 25-30 minutes or until tops are golden brown and cake is cooked.
• Chill 1-2 hours. Turn over into individual serving plates and serve cold.