Caramel Cream Cheese Pudding Oreo Sponge Cake

 Ingredients:

Baking Tools and method:   

Steps:

1.    This cake start the caramel layer on the bottom of the cake tin. Spread evenly the caster sugar onto the cake tin. Heat the cake tin over low heat on stove until the sugar mild and turn lightly orange. You may stir it to make the sugar even. Leave it aside.

2.    Double boil the cream cheese with sugar until they mix smooth and runny. Removed from heat and leave it warm/cool before add in eggs. 

3.    Add in 2 whole eggs and mix well.

4.    Add in fresh milk and stir well. 

5.    Strain the mixture while pouring it into the cake tin with caramel on the bottom of the tin. Pour the mixture on top of caramel top.

6.    Separate 4 eggs yolks and white into different bowl.

7.    Lightly beat the egg yolks, Stir in fresh milk, then corn oil, and then sifted all purpose flour. Set aside.

8.    At the egg white bowl, add in cream of tarter, whisk in high speed. Add in sugar when a lot of bubble formed.  Whisked until egg white stiff and stop.

9.    Transfer the egg white into the egg yolks batter in 3 batches, mix well.

10.    Preheat the oven to 160 degree Celsius with a tray of hot water.( for water bath)

11.  Gently scoop the final battle into cake tin. the battle will float on the pudding mixture. Transfer them scoop by scoop slowly and spread it evenly once done.

12.   Put the cake tin into the tray with water and water bath for around 40 mins or until cake fully cooked( use cake tester to test the cake when the surface of the cake already evenly turn golden).

Disclaimer:

Above cake is made by referring to https://youtu.be/Z9QJ9KuhlgM with minor modification.