Vietnamese sponge cake (or banh bong lan), originated from France, is a light, fluffy sponge cake. Its main ingredients consist of cake flour and eggs. The traditional version of this cake is usually baked in a cake pan using charcoal until perfection. In this recipe, I opted for cupcakes pan because it’s cute (yes, that’s a valid reason!) and making sharing easier. This Vietnamese version of cupcakes is not overly sweet, yet airy and delicious for any occasion. And you only need a few pantry ingredients for this recipe.
This cupcake version of banh bong lan is easy and makes perfect treats for afternoon tea. You’ll love this sweet treat – it’s simple, slightly sweet and tastes amazing. Feel free to add raisins or any nuts to make the cupcakes even better.
This is a perfect recipe for the holidays coming up. Make a few batches to serve your guests around Xmas and New year party!
I hope these cupcakes will bring a bit of sweetness and happiness to you during the holidays! Enjoy friends!
Some notes on this recipe:
Eggs need to be at room temperature otherwise stiff peaks won’t form. Place eggs in the counter for at least 30 minutes. You know eggs are ready when it no longer feels cold when touching. Alternatively, you can soak cold eggs in a bowl of warm tap water for 20 minutes.
Be careful to separate the yolks from the egg whites. If there’s a little yolk in the egg whites, the whites won’t form and you have to start all over again (I speak from experience)
Cake flour is a must in this recipe. Cake flour has lower protein content, making the cake soft and lighter in texture.
Vietnamese Sponge Cake (Banh Bong Lan)
Light, fluffy and not overly sweet, this Vietnamese sponge cake used only a few basic ingredients. Perfect with afternoon tea or coffee.
- 5 large eggs (room temperature)
- 1/2 teaspoon lime juice
- 1/2 teaspoon salt
- 1 cup sugar
- 4 tablespoons milk
- 1 cup cake flour (sifted)
- 1 package vanilla sugar (optional) or 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil
Arrange rack in the middle of the oven. Preheat oven to 400 degrees F. Line a 12 cup standard muffin pan and spray with cooking spray.
Sift flour and set aside to use later.
Separate egg whites from yolks and place egg whites in a bowl of a stand mixer. Set aside egg yolk for later.
Using a paddle attachment, beat egg whites on medium speed until stiff peaks form, around 10 minutes. Set a timer. You know it's ready when the mixture is stiff and heavy.
While waiting for the egg whites, prepare the egg yolk batter. Add sugar, vanilla sugar, milk, mix until smooth by using a whisk. Add flour and mix until smooth. Add in vegetable oil, gently fold again in the batter.
Scoop 1/2 of the egg whites and add to the batter. Gently fold, do not stir. Use a spatula to gently fold the egg whites into the yolk and flour mixture. Then pour the batter back to the mixing bowl and fold again until smooth. It will takes about 3 minutes.
Fill the batter over the baking cups. Add raisins, cranberries, chocolate chips for toppings.
Bake for 10 minutes. After 10 minutes, reduce the temperature to 375 degrees F and bake for an additional 10 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Transfer to a cooling rack and let cool for 10 minutes before serving.