Sponge Cake (Banh Bong Lan)

Method10 steps

1. 1

   Step 1: Place the five whole cold eggs in a bowl of warm tap water for 15 minutes to take off the chill. Meanwhile, position the oven rack toward the lower part of the oven and preheat to 325 °F (163 °C).

   Briefly temper whole eggs · 15 minUses 5 large eggs (at room temperature) · Warm tap water as needed for a brief fifteen-minute egg tempering

2. 2

   Step 2: Coat a 10-inch Bundt pan evenly with non-stick baking spray, using a pastry brush to reach the contours.

   Uses non-stick baking spray

3. 3

   Step 3: After the tempering wait in step 1, drain and dry the whole eggs. Separate all five into yolks in a large mixing bowl and whites in a separate clean, dry bowl. Avoid getting yolk into the whites; reserve both components.

   Uses all five tempered eggs drained from warm water

4. 4

   Step 4: Beat all five reserved yolks from step 3 on low for about 1 minute. Add the measured 1/2 cup fine sugar gradually, about 1 tbsp at a time every 30 seconds, mixing on medium-high until all the measured sugar is incorporated and the yolks are creamy and pale yellow, about 5 minutes. Add 1/4 cup vegetable oil, 1/4 cup low-fat 2% milk and 1 tsp vanilla; mix on low about 1 minute.

   Uses all five reserved egg yolks · 1/2 cup fine sugar (also called Baker’s or Caster sugar) · 1/4 cup vegetable oil · 1/4 cup low-fat 2% milk · 1 tsp vanilla extract

5. 5

   Step 5: Sift 1 tsp baking powder with all 3/4 cup cake flour. Add this dry mixture to the yolk batter from step 4 in three additions, mixing gently on low until blended, about 2–3 minutes.

   Uses 1 tsp baking powder · 3/4 cup cake flour · complete sweetened yolk oil milk and vanilla batter

6. 6

   Step 6: Using clean, dry beaters, whip all five reserved whites from step 3 on low about 30 seconds, then medium about 30 seconds until foamy. Add the selected 1/4 tsp cream of tartar and beat on medium-high to firm or stiff peaks, about 3–4 minutes total; stop and check every minute and avoid overbeating. Gently fold one-third of the whipped whites into the batter from step 5, then fold in the remainder, about 3 minutes. Small white streaks are fine. Pour the complete batter into the prepared pan from step 2 and level the top.

   Uses all five reserved egg whites · 1/4 tsp cream of tartar · complete flour-and-yolk cake batter · coated Bundt pan cooking phase

7. 7

   Step 7: Bake the filled pan from step 6 in the preheated 325 °F (163 °C) oven. Check after 25 minutes; continue within the author 25–30-minute guide until a toothpick inserted in the cake comes out clean.

   Check sponge cake for a clean toothpick · 25 minUses complete sponge-cake batter in prepared pan

8. 8

   Step 8: When the cake from step 7 is done, turn off the oven and open its door. Let the cake cool gradually in the pan in the switched-off oven for 20 minutes; it may deflate slightly.

   Gradually cool baked sponge cake · 20 minUses fully baked sponge cake in pan

9. 9

   Step 9: Run a knife around the cooled cake from step 8 and invert it onto a plate. Cut into eight dessert portions. Dust with powdered sugar if desired; optionally serve with ready whipped cream and washed fresh berries.

   Uses complete cooled sponge cake · Powdered sugar as desired to dust the finished cake · Ready whipped cream as desired with the finished cake · Fresh berries as desired with the finished cake

10. 10

    Step 10: Cover remaining cake to keep it moist. Keep whipped cream refrigerated until serving, and refrigerate topped portions promptly within 2 hours at 4 °C (40 °F) or below; use within 3–4 days. The plain cake may also be refrigerated covered, or frozen for up to the author 3-month guide and thawed in the refrigerator.

    Uses remaining sponge cake and any serving toppings