Bánh Bông Lan Recipe:
8 large eggs
1 cup sugar
1 cup Gold Medal self-rising flour
1/2 butter stick, melted
2 tbsp vanilla extract
1/2 butter stick to spread on the parchment paper.
Cracking the eggs, seperate the egg york and egg white in seperate bowls.
Using a mixer, whisk the egg white for 10 minutes until it is smooth. Add the egg york in and whisk for another 5 minutes to blend it into a very smooth mixture. Add sugar into the mixture, whisk it for 40 minutes at high speed until the mixture looks like a whipped cream.
Add flour to the mixture, whisk it in one direction to mix it well.
Add 1/2 stick of melted butter into the mix, whisk it well.
Using a 8×11 cake mold, cut a piece of patchment paper that is slightly bigger to cover all edges of the mold. Spread the butter on the paper and distribute the cake mixture on the top. Spread it out evenly.
Turn on the oven to 400F, place the cake mold in the middle rack and bake for 10-15 minutes then reduce the heat to 370F. Bake for another 5 minutes then take it out.
Roll it up and you have the basic of rolling sponge cake, Banh Bong Lan Cuon. Or spread some fillings on top before rolling for a variety of flavor. Stay tuned for the future posting on how to make fillings.
Make sure to roll it when the cake is still warm. If you wait until it is cool, you might break it.
Watch the video below for more detail instructions:
Let me know your thoughts by using the comment section below!
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