Super Tasty Caramel Castella Pudding Cake

This time’s recipe is really delicious, must eat 5 cup to be satisfied .
Fluffy castella cake added with creamy caramel custard pudding..hmm so tasty.

This recipe is quite easy, and doesn’t takes a long time make .. The ingredients are also easy, it’s worth trying .

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.


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



  • 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.


  • 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.


  • 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.

Oklah gais . Happy Trying

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