Crème Brûlée Cake

Vanilla Sponge Cake

1. Preheat Oven

   Preheat to 170°C. Grease and line a 20cm round cake tin.
   
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2. Whisk Egg Whites

   Beat egg whites until soft peaks form. Gradually add 100g sugar, whisking until stiff and glossy.
   
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3. Mix Yolks

   In a separate bowl, add the yolks and pour gradually in the egg white and fold gently.
   
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4. Combine Dry Ingredients

   Sift together flour, cocoa powder, baking powder, and salt.
   
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5. Incorporate Wet & Dry

   Fold the dry ingredients into the egg mixture alternately with the milk and melted butter.
   
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6. Bake

   Pour batter into the tin and bake for 25-30 minutes or until a skewer comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
   
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Crème Brûlée Topping

1. Heat Cream

   Warm heavy cream over medium-low heat until steaming, stirring occasionally.
   
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2. Whisk Yolks & Sugar

   In a bowl, whisk egg yolks and 100g sugar until pale and thick.
   
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3. Temper Eggs

   Slowly whisk a small amount of hot cream into yolks, then whisk the mixture back into the saucepan.
   
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4. Cook Custard

   Stir over low heat until thick enough to coat a spoon (8-10 minutes). Do not boil.
   
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5. Flavor & Cool

   Remove from heat, stir in vanilla, and let cool slightly.
   
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6. Pour & Chill

   Spread custard over the cake. Let cool for 10 minutes, then refrigerate for 2-3 hours.
   
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Brûléed Topping

1. Prepare topping

   Sprinkle granulated sugar evenly over the set custard.
   
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2. Caramelize

   Use a kitchen torch to caramelize until golden and crackly.
   
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3. Decorate and enjoy!

   Let set briefly before serving.
   
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