Classic Vietnamese Bánh Bông Lan Cuộn (Sponge Cake Roll)
Món truyền thống · Vietnamese
A traditional Vietnamese sponge cake roll, known for its light, airy texture and delicate sweetness. This classic version uses simple ingredients to achieve a perfect, fluffy cake that is rolled with a light cream filling.
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Nguyên liệu
- Eggs4 large
- Granulated Sugar100g
- All-purpose Flour100g
- Baking Powder1 tsp
- Vanilla Extract1 tsp
- Milk50ml
- Vegetable Oil30ml
- Heavy Cream200ml
- Powdered Sugar50g
Các bước
- 1
Preheat oven to 180°C (350°F). Line a 10x15 inch baking pan with parchment paper.
- 2
Separate egg yolks and whites. In a large bowl, whisk egg yolks with half the sugar until pale and creamy.
- 3
Whisk in vanilla extract, milk, and vegetable oil into the egg yolk mixture.
- 4
In a separate bowl, sift together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5
In another clean bowl, beat egg whites until foamy. Gradually add the remaining sugar and continue beating until stiff peaks form.
- 6
Gently fold about one-third of the 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 baking pan and spread evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
While the cake bakes, whip heavy cream with powdered sugar until soft peaks form.
- 9
Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Let it cool slightly.
- 10
While still warm, spread the whipped cream evenly over the cake. Carefully roll the cake up from the short end.
- 11
Wrap the roll in the towel and let it cool completely before slicing.
