Caramel custard cake

Make a dry caramel, watching carefully because it burns fast; pour the caramel and swirl.

Custard: combine the egg yolks, sugar, evaporated milk and a little vanilla.

Cake: sift the cake flour, baking powder and salt. Juice the orange.

Mix the two egg yolks, sugar and vegetable oil, then the orange juice and a touch of vanilla; pour the wet into the dry and whisk until no lumps of flour remain.

Whip the egg whites with a little cream of tartar, drizzling in sugar a little at a time, to stiff peaks.

Add the meringue to the batter in three batches, a third at a time.

Pour the custard through a small sieve over the caramel, then pour the batter directly over it; it floats on top of the custard.

Put a plate on top, flip, and jiggle to release.