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Bánh bông lan (Vietnamese sponge cake)
An airy, dairy-free chiffon-style sponge from Vietnamese bakeries and birthday tables
Bánh bông lan is the soft, golden sponge sold in every Vietnamese bakery, eaten with coffee or as an after-school snack, and it is also the cake under the cream and fruit at most children's birthdays from Hanoi to Saigon. Made with oil instead of butter, it stays moist and springy for days and is free of milk. It contains egg and gluten. Chef's tip: whisk the whites in a spotlessly clean bowl; a trace of yolk or grease stops them rising.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 5 eggslarge, separated
- 3 ½ oz caster sugardivided
- 3 ½ tbsp vegetable oil
- ¼ cup water
- 1 tsp vanilla extract
- 3 ⅛ oz cake flouror plain flour, sifted
- ½ tsp lemon juice
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Method
0/6 doneStep 1: Heat the oven to 325°F (fan 275°F). Line the base of a 20 cm round tin with baking paper; don't grease the sides, so the batter can climb.
Step 2: Whisk the egg yolks from 5 eggs with 1 oz caster sugar until pale, then whisk in 3 ½ tbsp vegetable oil, ¼ cup water and 1 tsp vanilla extract. Sift in 3 ⅛ oz cake flour and whisk until smooth and glossy, like thick pouring cream.
Step 3: In a separate clean bowl, whisk the egg whites with ½ tsp lemon juice until foamy, then add the rest of 2 ½ oz caster sugar a spoonful at a time and whisk to firm, glossy peaks that stand up straight.
5 minStep 4: Stir a third of the whites into the yolk batter to loosen it, then fold in the rest in two lots, gently, until no white streaks remain. Knocking out the air by stirring hard is the most common mistake and gives a flat, rubbery cake.
Step 5: Pour into the tin, smooth the top and bake for 32–35 minutes, until golden brown, risen and springy, and a skewer comes out clean.
35 minStep 6: Turn the tin upside down on a rack and leave the cake to cool in it for 1 hour, so it doesn't sink. Run a knife round the edge to release it. Keep covered at room temperature for up to 3 days.
60 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bánh bông lan (Vietnamese sponge cake) take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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