Quick Bánh Bông Lan Trứng Muối (Simplified Salted Egg Sponge Cake)
75% chuẩn vị · Vietnamese
A simplified version of the classic Vietnamese salted egg sponge cake, using a chiffon cake method for a lighter texture and incorporating salted egg flavor more directly for a quicker preparation.
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Nguyên liệu
- Cake flour120g
- Granulated sugar130g
- Eggs5 large
- Salted egg yolks3-4
- Milk50ml
- Vegetable oil50ml
- Baking powder1 tsp
- Vanilla extract1 tsp
- Salt1/4 tsp
Các bước
- 1
Preheat oven to 160°C (320°F). Lightly grease and flour a 8-inch round cake pan.
- 2
In a large bowl, whisk egg yolks with half the sugar until pale.
- 3
Stir in milk, vegetable oil, and vanilla extract. Add the mashed salted egg yolks and mix well.
- 4
Sift cake flour and baking powder over the yolk mixture. Whisk until smooth.
- 5
In a separate bowl, beat egg whites with salt until foamy. Gradually add the remaining sugar and beat to stiff peaks.
- 6
Gently fold the egg whites into the batter in two additions until just combined.
- 7
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 8
Cool in pan for 5 minutes, then invert onto a wire rack to cool completely.
