Vietnamese sponge cake

Name: Vietnamese sponge cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Ingredients: whole eggs, weighed without shells; granulated sugar; cake flour, sifted; whole milk; unsalted butter; vanilla extract; salt

Bánh bông lan trứng

PastryCakeVietnameseOvenContains milk and eggNo onion or garlicContains egg, gluten, milk

Servings

8 servings

When you change servings, the number of pans is rounded up to keep the baking proportions. The original recipe makes 8 servings; you are using 1 pans.

Ingredients

3 pcswhole eggs, weighed without shells
90 ggranulated sugar
95 gcake flour, sifted
39 mlwhole milk
22 gunsalted butter
4 gvanilla extract
1 gsalt

25 minPrep
35 minCook
60 minTotal
MediumDifficulty

Method

These references were used to check ingredients and cooking instructions.Basic Genoise Sponge CakeWhat To Cook Today (Marvellina)Vanilla Sponge Cake Recipe: Two Layers With Whipped CreamEmma's Cake StudioAll references

Preheat a conventional oven without the fan to 180 °C for at least 15 minutes. Line the base of an 18 cm loose-bottom round pan with parchment. Sift the cake flour with the salt.
Combine the whole eggs and sugar in a heatproof bowl. Set it over a pot of hot water taken off the heat and whisk constantly to about 40 °C until the sugar dissolves, keeping the bowl clear of the water.
Warm the milk and butter until the butter melts, about 60 °C, then stir in the vanilla. Keep warm while whipping the eggs.
Whip the egg mixture on high for about 6 minutes until thick, pale and greatly expanded, then on low for another 2 minutes. A hand mixer may need about 10 minutes. Batter falling from the whisk should leave a visible ribbon that holds before slowly disappearing.
Fold in the sifted flour in three additions with gentle downward-and-over strokes, turning the bowl and reaching the bottom. Stop as soon as no dry flour remains.
Stir about one third of a cup of batter into the warm milk-butter mixture, then pour it back into the main bowl. Fold until fully combined so no butter remains at the bottom.
Pour into the pan, run a skewer gently through in a zigzag and tap the pan once or twice to release large bubbles. Bake on the middle rack for 30–35 minutes, until the top springs back and a tester has no wet batter.
Loosen the sides, lift the loose base to release the cake and invert it on a rack for about 5 minutes. Turn it upright and cool completely before cutting into eight portions.

Tips

Weigh 150 g shelled eggs rather than relying only on egg count.
Whip to a lasting ribbon and lighten the milk-butter mixture with batter first; both steps help prevent a dense bottom layer.

Storage

Wrap only after the cake is fully cool. Keep up to 3 days at room temperature; refrigerate in a sealed container in a hot kitchen. Wrapped plain layers can be frozen for up to 1 month.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

138 kcalEnergy
3.5 gProtein
21 gCarbohydrate
4.3 gFat
0.2 gFibre
78 mgSodium

An estimate for reference only, not medical advice.