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Bánh thuẫn (Tết sponge cakes)
Little egg sponge cakes baked in hot flower moulds so they crack open like petals, crisp-edged and light
In Huế and across the south, bánh thuẫn are baked in small flower-shaped moulds for the Tết table and ancestor offerings; the top splits open like a blossom as it bakes, and a well-cracked cake is said to bring a year that blooms. They are dairy-free, made only of eggs, sugar and flour, so the texture is springy inside with a golden, crisp rim, a little like a madeleine but airier. Children love them, and they keep in a tin for days, ready for visitors with tea. Chef's tip: heat the oiled moulds in the oven before filling; the batter hitting hot metal is what makes the tops crack into petals.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the batter
- 4 eggsat room temperature
- 4 oz caster sugar
- 2 ⅞ oz plain flour
- 1 ⅜ oz tapioca starch
- ½ tsp lime juice
- 1 tsp vanilla extract
For the moulds
- 2 tbsp neutral oil
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Method
0/6 doneStep 1: Heat the oven to 350°F. Brush 24 small flower moulds (or a mini muffin tin) with 2 tbsp neutral oil and put them in the oven to heat for 10 minutes.
10 minStep 2: Beat 4 eggs, 4 oz caster sugar and ½ tsp lime juice in a large bowl with an electric mixer on high for 8–10 minutes, until pale, tripled in volume and a ribbon trailed from the beaters sits on top for 3 seconds.
10 minStep 3: Beat in 1 tsp vanilla extract, then sift 2 ⅞ oz plain flour and 1 ⅜ oz tapioca starch over the foam and fold in gently with a spatula in 3 batches. Common mistake: stirring hard; the foam collapses and the cakes bake flat and dense.
4 minStep 4: Take out the hot moulds and spoon the batter in quickly, filling each about four-fifths full.
4 minStep 5: Bake for 15–18 minutes, until risen, cracked on top, deep golden at the edges and springy when pressed.
17 minStep 6: Ease the cakes out while warm and cool on a rack so the bases stay crisp. Bake the remaining batter the same way, re-oiling and heating the moulds. Store airtight for up to 5 days.
5 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
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Good to know
- How long does bánh thuẫn (Tết sponge cakes) take?
- About 45 minutes in total: 20 minutes to prepare and 25 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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Perfect for:Lunar New Year