Prepare the Vanilla Sponge Cake: Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with baking paper.

In a large bowl, beat the egg whites until soft peaks form. Gradually add ½ cup of the caster sugar and beat until stiff peaks form.

In a separate bowl, beat the egg yolks and remaining ½ cup caster sugar until pale and creamy. Stir in the vanilla bean paste.

Sift the flour, baking powder and salt over the egg yolk mixture and gently fold to combine. Fold in the milk and melted butter.

Gently fold the meringue into the cake batter in two additions until just combined.

Pour the batter into the prepared tin and bake for 30-35 minutes, until a skewer inserted in the center comes out clean. Allow to cool completely in the tin.

Make the Milk Soak: In a small bowl, whisk together the cream, condensed milk, milk and vanilla extract.

Make the Crème Brûlée Icing: In a large bowl, beat the icing sugar and cream cheese until smooth and creamy. Stir in the vanilla bean paste.

To Assemble: Use a serrated knife to slice the cake horizontally into two even layers. Place the bottom layer on a serving plate and drizzle over half of the milk soak. Spread with half of the crème brûlée icing.

Top with the remaining cake layer and drizzle over the remaining milk soak. Spread with the remaining crème brûlée icing.

Sprinkle the top with the caster or white sugar and use a kitchen torch to caramelize the sugar, creating a crackly brûlée topping.

Decorate with fresh berries and edible flowers, if desired. Serve immediately.