Quick & Easy Bánh Bông Lan Cuộn (Simplified Sponge Roll)
70% chuẩn vị · Vietnamese-inspired
A simplified version of the classic Vietnamese sponge cake roll, designed for speed and ease without compromising too much on texture. This recipe uses a slightly different method to achieve a fluffy cake that can be rolled with minimal fuss.
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
- Eggs3 large
- Granulated Sugar90g
- All-purpose Flour90g
- Baking Powder1 tsp
- Milk40ml
- Vegetable Oil25ml
- Vanilla Extract1 tsp
- Heavy Cream150ml
- Powdered Sugar30g
Các bước
- 1
Preheat oven to 170°C (340°F). Line a 9x13 inch baking pan with parchment paper.
- 2
In a large bowl, whisk eggs and sugar together until very pale and fluffy, about 5 minutes.
- 3
Whisk in milk, vegetable oil, and vanilla extract.
- 4
Sift flour and baking powder over the wet ingredients. Gently fold until just combined, being careful not to overmix.
- 5
Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, until the cake is lightly golden and springs back when touched.
- 6
While the cake bakes, whip heavy cream with powdered sugar until soft peaks form.
- 7
Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.
- 8
While still warm, spread the whipped cream over the cake. Roll up tightly from the short end.
- 9
Wrap in the towel and let cool completely before slicing.
