Strawberry Creme Brulee Cake

1. In the work bowl of a food processor, pulse strawberries until nearly smooth but a few small pieces remain. Transfer to a small saucepan; bring strawberry purée to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring frequently, until thickened and reduced to ⅓ cup, 10 to 15 minutes. Remove from heat, and let cool completely.
2. Preheat oven to 180°C. Spray a 6-cup Nordic Ware Charlotte Cake Pan with baking spray with flour.
3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
4. In a large bowl, whisk together ⅔ cup (133 grams) sugar, oil, and egg whites. Whisk in milk, lemon juice, and vanilla. Add flour mixture, and whisk until almost combined. Gently fold in strawberry purée and food coloring (if using) just until combined. Spread batter into prepared pan. Firmly tap pan on kitchen towel-lined counter to settle batter.
5. Bake until cake springs back when lightly touched in center and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack for 10 minutes. Invert cake onto a wire rack, and let cool completely.
6. Spread Vanilla Bean Custard into center of cooled cake. Refrigerate until custard is set, about 1 hour.
7. Just before serving, sprinkle remaining 3 tablespoons (36 grams) sugar onto custard, leaving a ¼-inch border around edges of custard. Using a handheld kitchen torch, carefully brown sugar. Serve immediately.

Vanilla Bean Custard:

1. In a medium bowl, whisk together sugar, egg yolks, and salt.
2. In a small saucepan, combine cream and vanilla bean paste; heat over medium-low heat, stirring frequently, just until steaming. (Do not boil.) Slowly add half of cream mixture to sugar mixture, whisking constantly. Add sugar mixture to remaining cream mixture in pan, and cook, whisking constantly, until thickened and an instant-read thermometer registers 85°C, 2 to 5 minutes. Use immediately.