- 3/4 cup all-purpose flour*
- 2 teaspoons baking powder
- 4 large eggs
- 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 4 large egg yolks
- 4 tablespoons cornstarch
- 4 tablespoons packed Imperial Sugar Light Brown Sugar
- Pinch salt
- 1 tablespoon vanilla extract
- 1 cup evaporated milk
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 2/3 cup black currant jam
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Butter and flour a 9-inch round cake pan. Cut a round piece of parchment paper and line bottom of pan. Set aside. Sift together flour and baking powder. Set aside.
- Separate eggs, making sure that no egg yolk enters egg whites as egg whites do not whip when traces of yolk are present.
- In bowl whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Add salt and vanilla extract, stop mixer and set aside.
- In separate bowl whip egg whites and second listed 3 tablespoons of sugar on medium speed to soft medium peaks. Using a spatula fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent mixture from collapsing.
- Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine ensuring a light mixture. Scrape in pan and place in oven.
- Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35-37 minutes.
- Remove from oven and turn upside down on a towel or plastic food film lined surface. Set aside to cool.
- In a pan combine milk, egg yolks, and cornstarch and whisk smooth. Add brown sugar, pinch of salt, and vanilla extract and whisk smooth.
- Place over medium-high heat and whisk to a boil until thickened as pudding and bubbles profusely. Remove from heat.
- Place pan in a bowl filled with ice water and place plastic food film directly onto cream to prevent a skin from forming. Let cool.
- Combine evaporated milk with 2 tablespoons of sugar and vanilla and stir until sugar is dissolved.
- Slice cake horizontally in half using a serrated knife and place one cake round on a serving platter.
- Spoon 1/2 of evaporated milk mixture onto cake round. Once absorbed spread about 2/3 cup of black currant jam onto layer.
- Top with remaining cake layer and moisten cake with remaining evaporated milk.
- Stir or whisk cream-pudding until smooth and spread evenly onto surface of cake.
- NOTE: It is best to do the following step just before serving to ensure a crisp caramel layer topping. Place cake in refrigerator if not serving immediately.
- When ready to serve, sprinkle a thin, even layer of sugar onto surface of cream. Using a blow torch, gently melt-burn sugar to a golden light brown color. Cake can also be placed under a broiler but keep a close eye on it so it does not burn.