Custard Pie with Vanilla Filling

Preheat the oven to 180oC (medium)

Grease a 20 cm x 30 cm baking dish with butter

Set aside

In a stand mixer, beat the whites until stiff peaks form (approximately 2 minutes)

Gradually add the sugar, beating always, until a homogeneous mixture forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (about 5 minutes)

Remove from the stand mixer

Sift the flour and salt over the mixture

With a spatula, mix gently until uniform

Pour into the reserved baking dish

Bake in the preheated oven until the edges start to detach (about 20 minutes)

Let cool for about 10 minutes

Place a plate cloth over a surface and dust with cornstarch

With a spatula, release the sides and bottom of the dough

Unmold onto the plate

Prepare the filling: while the dough is baking, in a medium saucepan, mix the cornflour with sugar

Gradually add the milk, stirring always with a spoon

Add the vanilla extract and egg yolk and stir well

Bring to a simmer over medium heat, stirring constantly, until the mixture thickens (about 4 minutes)

Let cool

Cover with plastic wrap in contact with the surface and let cool

Spread the filling over the dough

With the help of the plate cloth, roll the roulade in the lengthwise direction

Transfer to a serving dish and serve immediately

140 calories per slice