Cotton Soft Vanilla Sponge Cake (Vietnamese Bánh Bông Lan)
A light, fluffy Vietnamese-style vanilla sponge cake with an incredibly soft, cotton-like texture that melts in your mouth.
Equipment
Ingredients
Ingredients
eggs (room temperature)
4 piece
granulated sugar
80 g
whole milk
40 ml
vegetable oil
40 ml
all-purpose flour
80 g
cornstarch
20 g
baking powder
4 g
vanilla extract
5 ml
salt
1 g
Instructions
Preheat oven
Preheat oven to 170°C. Line an 18cm round cake pan with parchment paper.
Separate eggs
Separate the eggs into yolks and whites. Place whites in a large clean bowl.
Mix wet ingredients
In a bowl, whisk egg yolks with 40g sugar until pale. Add milk, oil, and vanilla extract and mix until combined.
Sift dry ingredients
Sift flour, cornstarch, baking powder, and salt into the wet mixture. Fold gently until smooth.
Whip egg whites
Beat egg whites on medium speed until foamy. Gradually add remaining 40g sugar and continue beating until stiff peaks form.
Fold meringue into batter
Add 1/3 of the meringue to the yolk batter and gently fold. Repeat with remaining meringue in two additions until fully incorporated.
Bake the cake
Pour batter into prepared pan. Bake at 170°C for 35–40 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Cool the cake
Remove cake from oven. Invert pan onto a cooling rack and let cool completely (about 10 minutes) before removing from pan.
Original recipe
Storage
Store in an airtight container. Best enjoyed within 2 days for optimal softness.
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