Custard Cake: Soft and comforting cake

 Another request again, ^^, and it's very happy request for me.

 I love food with soft texture, so you can be sure that I love custard too, soft and comforting, eating it brings back memory of the younger me (haha, please don't ask me how old I am). 
This cake is a combination of 3 parts, caramel, custard and sponge cake. If you can make each of them, you can make this cake ^^. First caramel, there are many way to make it, with water or without, stir or not stir (stirring method need some patience). Dark or light depends on your taste, but remember to pour it into a cake pan immediately or the caramel will be hard. The custard is very easy to make, I didn't use hot milk I just stirring all the ingredient together gently with this method the custard will be smooth without any air bubble. Sponge cake is not tricky if you understand that the egg needed to be whipped until really thick and folding is gently but thoroughly . 
You don't have to be afraid that the sponge cake will sink into to the custard because if you make the sponge cake properly, it will be light enough to float over the custard.
Serve it with a cup of tea, and you will wonder how fast it gone. ^^

 Custard Cake

Makes 18cm cake

Caramel
60g ................................ Granulated sugar
1tbsp .............................. Water
1tbsp .............................. Hot water to dilute the caramel

Custard
3 ..................................... Eggs
60g ................................. Superfine sugar
350ml ............................ Milk
1/4 .................................. Vanilla bean (use the seeds from the bean) or 1/2tsp vanilla extract
100ml ............................ Whipping cream

Sponge cake
2 ...................................... Eggs
50g ................................. Sugar
40g ................................. Cake flour
......................................... A pinch of salt
20ml ............................... Whipping cream (warm)

Preheat the oven to 170°C. 
Have ready 18cm cake pan (don't use the one with removable bottom).
Put the sugar and 1 tbsp of water in a saucepan, Place on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still pale (the sugar will continue to darken off the heat).

Put 1 tbsp of the hot water into the caramel in the saucepan then pour the caramel into the cake pan.
Stir all the ingredients for the custard together until smooth (stir gently, try not to create air bubble).
Pour into the cake pan.

Sift the flour and salt together, set aside.

 Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).

Sprinkle the flour over the egg batter and fold to combine.

Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine. Pour the batter back, and fold to combine.

The batter will be smooth and thick.

Pour into the cake pan, over the custard. 
Place the cake pan over the baking pan, and pour the hot water into the pan until it come to 3/4 of the cake pan.
Bake for 40 minutes or until the cake spring back when press lightly (cover the cake with aluminium foil if it starts to go dark) .
Let the cake cool completely in the pan, then refrigerate for at least 4 hours.
Run the knife around the edge of the pan to release the cake then flip the cake onto large plate.

Custard Cake: Soft and comforting cake