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For the caramel, heat sugar and water over medium-low heat for 10 minutes or until deep golden brown.
Pour caramel into an 18cm (6-inch) round mold.
For the custard, whisk all of the ingredients together. Pour on top of the caramel.
For the cake, beat egg whites and sugar until stiff.
In a separate bowl combine egg yolks with orange juice, vegetable oil, vanilla, flour, sugar, and baking powder.
Carefully fold the egg whites into the batter mixture.
Pour cake batter on top of the custard.
Bake in a bain-marie for 50-60 minutes at 180°C/350°F.
Notes
Variations:
Add a citrusy flavor, by adding in orange, lemon, or lime zest.
Add a tablespoon of instant coffee powder to the mixture while beating.
If you prefer, add a teaspoon of vanilla extract or ½ teaspoon of almond extract to the batter.