Caramel cake

This blog post is looooong over due. I was meant to post this up back in November last year but never got around to do. I made this cake for deepavali last year and when I made it the first time it was a major flop because I didn't bake it enough and the caramel did not set. I pretty much only had a colourful chiffon cake without the caramel custard on top. I was determined to make it again so I made another batch just before the party. Dad was yelling at me cause he wanted to clean the kitchen up before guests arrived. I really wanted to make it work. And I succeed. In the beginning I felt the cake a tad eggy to my liking but after a few bites, it was pretty alright. It is best eaten when it's cold,just out from the fridge.

Caramel
2 tablespoons caster sugar

Pudding/Custard
400ml evaporated milk (1 tin)
3 egg yolks
2 whole eggs
150g caster sugar
1 tablespoon vanilla extract

Cake
(A)
70g caster sugar
3 egg yolks
130ml water
50ml cooking oil
140g flour
1 teaspoon baking powder
1 tablespoon vanilla extract

(B)
6 egg whites
70g caster sugar

1. Preheat oven at 160 C.
2. To make caramel- sprinkle sugar on a 8x8 square baking pan and caramelise sugar over low heat until sugar turns a golden amber colour.Remove from heat and set aside.
3. To make custard-mix all ingredients in a bowl,becareful not to whisk too much and create bubbles. Strain the custard liquid in a mesh sieve. Pour over the caramel in the baking pan. leave aside.
4. To make chiffon cake- Whisk egg yolks with sugar until fluffy and pale. Add the remaining ingredients one at the time until you have a smooth batter. 
5. In a separate bowl, Whisk egg whites until fluffy and gradually add caster sugar. Continue to whisk until you have a medium peaks meringue. Weigh meringue in three parts.
6. To make colourful cake batter, Weigh cake batter into 3 parts and add your desired colours in each bowl and mix until combined. 
7. Add meringue into all 3 bowls respectively, and fold gently until combined. 
8. Dollop the coloured batter on each other,alternating the colours. 
9. Bake for about 1 hour or until the caramel custard is set. Place a foil sheet over cake after 30 minutes of baking time. 
10. Remove from oven and allow it cool in pan before tilting the pan over to remove cake.
11. Place in the fridge overnight before serving it cold.