Vietnamese · Dessert
Vietnamese Egg Sponge Cake
A classic Vietnamese banh bong lan, the everyday egg sponge sold from street carts and bakeries across Vietnam, built entirely on whipped whole eggs for lift rather than butter or creamed fat. The crumb is light, faintly eggy-sweet, and barely moist from a touch of oil, meant to be eaten plain with tea or coffee.
$1
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
300Calories
8.1gProtein
10gFat
43.4gCarbs
25.5gSugar
0.4gFiber
178mgSodium
186mgChol
1.9gSat Fat
88mgPotassium
32mgCalcium
1.9mgIron
0.4mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
German Hefeweizen
local
Vietnamese Iced Coffee
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160C (320F) and line the base of a 10cm/4 inch round cake tin with parchment.
2
Crack the 100g whole egg into a heatproof bowl set over a pan of barely simmering water and whisk gently just to warm it slightly, which helps it whip taller.
3
Add the 50g sugar to the warmed egg and whisk with a hand mixer on high speed for 6-8 minutes until tripled in volume, pale, and thick enough to leave a ribbon trail that holds for a few seconds.
4
Sift the 45g cake flour and 2g baking powder together over the whipped egg in two additions, folding gently with a spatula each time to avoid knocking out air.
5
Spoon a small amount of the batter into the 10g vegetable oil and 4g vanilla extract to loosen them, then fold this mixture back into the main batter until just combined and no streaks remain.
6
Pour the batter into the prepared tin, tap gently on the counter once to release large bubbles, and bake for 28-32 minutes until risen, golden, and a skewer comes out clean.
7
Invert the cake onto a wire rack immediately after baking and leave to cool completely upside down to prevent collapse.
8
Once fully cooled, slice into 2 pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Egg, room temperature, whole
- 50g50g Sugar White
- 45g45g Cake Flour, sifted
- 10g10g Vegetable Oil
- 4g4g Vanilla Extract
- 2g2g Baking Powder
