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Hello☺Thank you for watching my video. Today's recipe is for a classic snack pudding cake. Smooth and delicious pudding and sponge cake that has absorbed caramel are a perfect match. This time, by adding cocoa to the sponge cake, it tastes as if you are eating gateau au chocolat and pudding together. The trick to a good pudding is to mix the eggs and sugar until they are blended and smooth. Please try making a pudding cake as a snack. ▷Ingredients (for one 7 x 16 cm pound cake pan) ■Caramel 2 teaspoons water 30 g granulated sugar 1 teaspoon hot water ■Pudding 3 whole eggs 50 g granulated sugar 350ml milk 10 g granulated sugar 1 tsp vanilla extract ■Sponge cake 1 egg yolk 15 g milk 13 g cake flour or rice flour 3 g cocoa powder 1 egg white 25 g granulated sugar ▷How to make: 1. Place the water and granulated sugar in a saucepan and scald the sugar until caramelized. 2. Remove the pan from the heat and add hot water to loosen the caramel, then pour the caramel into a pound cake mold. 3. Beat the whole egg with a whisk and add the granulated sugar. Mix until the sugar is incorporated and the mixture is smooth. 4. Add milk and granulated sugar to the pan in which the caramel was made and heat until the caramel is dissolved. 5. While mixing ③, add the warmed milk and vanilla extract, mix together, and strain the pudding liquid. 6. Add milk, cake flour and cocoa powder to the egg yolks in this order and mix well. 7. Add granulated sugar to the egg whites in 3 batches to make a meringue. 8. Add the meringue mixture to the egg yolks and mix well. 9. Pour the pudding liquid and sponge batter in this order over the caramel, and bake in a preheated oven at 160℃ for 50 minutes in a hot water bath.