Traditional Bánh Bông Lan Trứng Muối (Salted Egg Sponge Cake)
Món truyền thống · Vietnamese
A classic Vietnamese sponge cake infused with the rich, savory-sweet flavor of salted egg yolks, resulting in a light, airy, and moist crumb with a distinct aroma.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- All-purpose flour150g
- Granulated sugar150g
- Eggs6 large
- Salted egg yolks4-6
- Milk60ml
- Vegetable oil60ml
- Baking powder1 tsp
- Vanilla extract1 tsp
- Cream of tartar1/4 tsp
- Salt1/4 tsp
Các bước
- 1
Preheat oven to 170°C (340°F). Grease and flour a 9-inch round cake pan.
- 2
Separate egg whites and yolks. In a large bowl, whisk egg yolks with half the sugar until pale and creamy.
- 3
Add milk, vegetable oil, vanilla extract, and salt to the yolk mixture. Whisk until well combined.
- 4
In a separate bowl, sift together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 5
In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
- 6
Gently fold about one-third of the beaten egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
- 7
Pour the batter into the prepared cake pan. Gently tap the pan on the counter to release any large air bubbles.
- 8
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 10
Mash or finely chop the salted egg yolks and gently fold them into the batter just before baking, or sprinkle them on top.
