Bánh Bông Lan Trứng Muối Cuộn (Salted Egg Sponge Cake Roll)
80% chuẩn vị · Vietnamese
A delightful variation of the classic Bánh Bông Lan Trứng Muối, this version is rolled into a log shape, often filled with a light cream or custard, making it a popular treat for gatherings.
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Nguyên liệu
- All-purpose flour100g
- Granulated sugar120g
- Eggs5 large
- Salted egg yolks4
- Milk50ml
- Vegetable oil50ml
- Baking powder1 tsp
- Vanilla extract1 tsp
- Cream of tartar1/4 tsp
- Salt1/4 tsp
- Heavy cream (for filling)100ml
- Powdered sugar (for filling)2 tbsp
Các bước
- 1
Preheat oven to 170°C (340°F). Line a 10x15 inch jelly roll pan with parchment paper and grease it.
- 2
Separate egg whites and yolks. Whisk yolks with half the sugar until pale.
- 3
Add milk, oil, vanilla, and salt to the yolk mixture. Whisk well. Add mashed salted egg yolks and mix.
- 4
Sift flour and baking powder into the yolk mixture. Mix until smooth.
- 5
Beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat to stiff peaks.
- 6
Gently fold egg whites into the batter in two additions.
- 7
Pour batter evenly into the prepared pan. Bake for 12-15 minutes, until lightly golden and springs back when touched.
- 8
While cake bakes, whip heavy cream with powdered sugar until soft peaks form.
- 9
Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- 10
Spread the whipped cream evenly over the warm cake. Starting from one short end, carefully roll up the cake using the towel to help.
- 11
Let the cake roll cool completely, seam-side down, before slicing.
