Bánh Bông Lan (Vietnamese Sponge Cake)

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 210
• Protein: 6 g
• Carbs: 24 g
• Fat: 10 g

Ingredients

• 2.7 piece Egg ( separated yolks and whites )
• 40 g Wheat flour ( sifted )
• 13.3 g Corn starch ( sifted )
• 53.3 g White sugar
• 33.3 ml Whole milk
• 2 tbsp Minimum butter sweet ( melted )
• 0.7 tsp Vanilla extract
• 0.7 tsp Lime juice
• 0.7 pinch Gray sea salt
• 0.3 tsp Cream of tartar

Instructions

1. Clarification and preparation

   Separate the egg whites from the yolks. The whites must be spotless, with no trace of yolk, to whip correctly.

2. Yolk emulsion

   Whisk the yolks with the whole milk, melted butter, and vanilla extract. The mixture should be smooth and fluid.

3. Incorporating powders

   Sift the wheat flour and cornstarch over the yolk mixture. Whisk until you get a smooth batter without any lumps.

4. Whipping the meringue

   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. Final mixing

   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. Slow baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 to 3 days at room temperature in an airtight container to maintain its moisture.