Bánh Bông Lan (Vietnamese Sponge Cake)
Ingredients
- 2.7 pcEgg (separated yolks and whites)
- 40 gWheat flour (sifted)
- 13.3 gCorn starch (sifted)
- 53.3 gWhite sugar
- 33.3 mlWhole milk
- 2 tbspUnsalted butter (melted)
- 0.7 tspVanilla extract
- 0.7 tspLime juice
- 0.7 pinchGray sea salt
- 0.3 tspCream of tartar
Method
A pale yellow crumb, airy like a cloud, that bounces back when touched. A thin, golden crust that exhales the scent of fresh butter and vanilla.
- 1
Separate the egg whites from the yolks. The whites must be spotless, with no trace of yolk, to whip correctly.
- 2
Whisk the yolks with the whole milk, melted butter, and vanilla extract. The mixture should be smooth and fluid.
- 3
Sift the wheat flour and cornstarch over the yolk mixture. Whisk until you get a smooth batter without any lumps.
- 4
Whip the egg whites with a pinch of salt, lime juice, and cream of tartar. Add the white sugar in three stages once the whites start to foam. Stop when you get firm, glossy 'stiff peaks'.
- 5
Fold one-third of the whites into the batter to lighten it. Gently fold in the rest with a spatula, lifting the mass from bottom to top to keep all the air.
- 6
Pour into a mold and bake at 150°C. The cake is ready when it is golden brown and springs back when the center is lightly pressed.
Frequently asked questions
How do you get this dish right?
- Do not grease the sides of the pan: the cake needs to 'cling' to the walls to rise straight up.
- Let the cake cool upside down on a wire rack to prevent it from collapsing under its own weight.
How long does this dish keep?
Keeps for 2 to 3 days at room temperature in an airtight container to maintain its moisture.
