Creme Brulee Roll Cake
45 minutes active, 2 hours inactive to prepare serves 6-8
For the cake:
4 whole eggs, separated
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon salt
Powdered sugar, for dusting towel
For the filling and topping:
1 large box vanilla instant pudding
1 pint heavy whipping cream, chilled
1 teaspoon vanilla bean paste or 1 vanilla bean, split and scraped
1-2 cups granulated sugar
Preheat oven to 350°F and grease a 10×15-inch jelly roll pan and line it with parchment paper. Set aside.
In a large bowl, whisk the egg yolks and sugar together until mixture is pale yellow. Add vegetable oil and vanilla extract and stir to combine. Whisk in the flour and salt.
In a separate bowl, beat the egg whites until stiff peaks form. Take 1/3 of the egg whites and gently stir them into the egg yolk mixture. Add the remaining egg whites and gently fold them in.
Pour batter into prepared pan and bake until just golden brown, about 25 minutes.
Let cool slightly. Dust a dish towel liberally with powdered sugar; remove cake from pan and place on sugared towel. Roll gently long end to long end (you’re not forming a spiral) into a hollow tube. Let cool to room temperature.
Meanwhile, make the filling:
In a large mixing bowl, beat the whipping cream on medium-high until it begins to thicken. Gradually add the pudding mix and continue beating until thick. Stir in vanilla.
Unroll cake. Reserve 1/2 cup of the filling, and spread the rest over the cake. Re-roll cake, from long end to long end with bottom ends overlapping, to create a long, thin log, not a spiral.
Spread remaining filling over the outside of the cake and sprinkle liberally and evenly with sugar. Place under broiler until sugar turns golden brown, or use a kitchen torch. Place in refrigerator to chill for 2-4 hours before slicing and serving. Enjoy!