Sponge Cake (Banh Bong Lan)

Sponge Cake (Banh Bong Lan) | recipe from runawayrice.comLight and fluffy, the Asian version of sponge cake is not super sweet and simply scrumptious!  It’s a wonderful basic cake that can be easily dressed-up to make a fancier dessert.  (I’ll share another tasty recipe in a future post.)  Most of the time, I like to serve the cake with a dusting of powdered sugar or with a dollop of whipped cream and some fresh berries.  Yum!  Enjoy the recipe!

Notes on the Recipe, Tips and Tricks

The eggs need to be at room temperature so the egg whites can be whipped successfully.  Remove the eggs from the fridge and place on the counter for an hour.  Alternatively, soak cold eggs in a bowl of warm tap water for 15 minutes.

When separating the eggs, be careful not to break the yolks and contaminate the egg whites.  Any yolk in the egg whites will prevent the whites from getting airy.  Use an egg separator to make it easier.

For this recipe, it helps to have a hand mixer to make the batter and a stand mixer to whip the egg whites.  The stand mixer is powerful and gets the job done fast.  Also, most stand mixers have stainless steel bowls and this is preferred to make nice and fluffy egg whites.  If you don’t have a stand mixer and plan to use your hand mixer to make the egg whites, make sure you wash and dry the mixers thoroughly before whipping the egg whites.  Again, any egg yolks and/or water will contaminate the egg whites and prevent them from stiffening properly.

Regarding over-whipping egg whites, we all know it takes just seconds to turn egg whites from fluffy, white clouds to a watery, broken-down gray mess, so please be careful.  If using a stand mixer, it only takes 3-4 minutes total to whip egg whites.  While whipping, stop and check to see how the egg whites are forming every minute.  Stop once you’ve achieved stiff peaks.

For reference, my hand mixer speed is 1-5 and stand mix is 1-10.  I make notes on the speed in the recipe below.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake / Japanese Cheesecake and Orange Chiffon Cake with Edible Flowers.

Ingredients

5 large eggs at room temperature
3/4 cup cake flour
1/2 cup fine sugar (Baker’s sugar)
1 tsp baking powder
1/2 tsp cream of tartar
1/4 cup low-fat 2% milk
1/4 cup vegetable oil
1 tsp vanilla extract

10″ bundt pan
non-stick baking spray

Directions

Position the oven rack toward the lower portion of the oven.  Preheat the oven to 325 degrees Fahrenheit.  Grease the bundt pan with a generous amount of non-stick baking spray.  Use a pastry brush to coat the pan evenly.

Separate eggs and place egg yolks into a large mixing bowl.  Set aside the egg whites for now.

Using a hand mixer, beat egg yolks on low speed (setting 2) for 1 minute.  Add 1 tbsp of sugar and increase mixer speed to high (setting 4).  Mix for 30 seconds.  Every 30 seconds add 1 Tbsp of sugar and mix together.  Continue until all sugar is added.  Note the eggs become creamy and turn a pale yellow color.  (This step takes approximately 5 minutes.)  Add vegetable oil, milk and vanilla extract and mix on low (setting 2) for 1 minute.

Add baking powder to cake flour and then sift together.  Add flour, in thirds, to the egg batter and mix on low (setting 2) until well blended.  (This step takes approximately 2-3 minutes.)

Add egg whites into stand mixer.  Mix egg whites on low (setting 2) for 30 seconds.  Increase speed to medium (speed 5) and mix for another 30 seconds.  Egg whites should be foamy now.  Add cream of tartar.  Increase speed to the highest speed (setting 10) and whip the eggs until stiff peaks form (approximately 4 minutes.)   Scoop a third of the egg whites and add to the batter.  Gently fold egg whites into the batter.  Be gentle–avoid stirring too fast or beating the batter.  This will deflate the egg whites.  Continue folding in the egg whites and mixing gently.  (This step takes approximately 3 minutes. ) The batter won’t be perfectly smooth.  Little lumps or streaks of egg whites are ok.  Pour the batter into the pan.  Use a spatula to even out the batter and smooth the top.

Bake for 25-30 minutes.  Check for doneness by inserting a toothpick into the cake.  When it comes out clean, the cake is done.  Once done, turn off the oven and open the oven door.  Allow the cake to cool down gradually in the oven for 20 minutes.  The cake will deflate as it cools.

Run a knife along the edge of the pan and then invert the cake onto a plate.  When serving, dust with powdered sugar or top with whipped cream.

Yields: 6-8 servings

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83 Responses to Sponge Cake (Banh Bong Lan)

  1. Banh beo October 29, 2016 at 2:11 am #

    Hi chi Trang,
    Thank you so so so much for the recipe and the website. I was never successful making sponge cake until I found this recipe. Your instruction is so precise and clear, very easy to follow. I can tell that you put all your heart and soul into it. Just want to say thank you and please keep up the good work with more recipes.
    By the way, if I want to double the recipes (the cake is too delicious to eat just one ), should I double the beating time, double everything besides double ingredients?
    Also, if I need to make it in a round pan, what size can I use and how long should I bake?
    Hope I dont bother you too much.
    Thanks again for being awesome.

    • Trang November 3, 2016 at 5:21 pm #

      Hi em,
      If you’d like to double the recipe, make two separate cakes and bake them side-by-side. You do not need to double the beating time. Alternatively, use a baking pan that’s approximately double the size of your current one but the same height. That way you don’t have to adjust the baking time due to height differences in the cake. I hope that helps! Let me know how it turns out for you.

  2. Priya September 1, 2016 at 4:25 am #

    Hi Trang,
    What is the cake flour ? Is it self raising or plain flour?
    Hope you able to help.
    Thanks

    • Trang September 12, 2016 at 2:50 pm #

      Hi Priya,
      Cake flour is a special flour (it’s lighter and has less protein) different from self-rising and plain/all-purpose flour. You can find it in most grocery stores. I use the brand Swans Down or Softasilk. Hope that helps!

  3. Kim May 24, 2016 at 6:14 am #

    Thanks for the recipe Trang, I have been trying to bake this and the roll cake for a work shared lunch and finally got it right after my 3rd or 4th try… obviously not a born baker!! But you make the instructions very clear and easy to follow, I’m just a terrible cook haha.

    • Trang May 24, 2016 at 1:12 pm #

      Hi Kim,
      Practice makes perfect! I am glad you were patient and kept at it. Kudos to you and I hope your co-workers enjoyed it. 🙂

  4. That Annoying Foodie March 5, 2016 at 8:00 pm #

    I just want to say how glad and thankful I am to have found and tried your recipe! I’ve been looking for a recipe for this type of Asian sponge cake, literally, for YEARS. Unfortunately, most of the results that I attempted from past recipes were a major fail. Just when I was about to give up, I decided to give it another try and found your recipe. I just tried it today and it was a major sucess. The sponge cake was extremely fluffy and not too sweet which perfectly suited my family’s picky tastebuds. One thing that I accidentally did differently was that I mixed about half the sugar into the egg whites while beating before I realized that you instructed us to mix the sugar into the egg yolks instead. I was worried that I probably messed it up already but decided to continue and mixed the remaining sugar I had left into the egg yolk mixture. And from there, I continued following your instructions. I am so glad it turned out well! One disappointment was that the cake rose perfectly well until it started sinking about ten minutes later in the oven. But oh wells, this tends to happen very often with any sponge cake anyways. Thank you!

    • Trang March 16, 2016 at 5:39 pm #

      Hi That Annoying Foodie (love that name!),
      I am glad to hear you enjoyed this recipe. It’s no problem at all adding the sugar to the egg whites during the whipping process. Many recipes do this. Regarding the cake sinking, try whipping the egg whites about a minute less and see if that helps it not shrink when cooling. Good Luck and thanks for taking the time to share your results. 🙂

  5. Caroline March 1, 2016 at 2:01 am #

    Hi Trang,

    Thanks for the recipe. I’ve made the cake twice now and on both occasions, they’ve collapsed on the sides and caved in. I’m using a round cake tin so not sure if this is the problem. Any ideas on what I’m doing wrong please? The cake taste fabulous though!!

    Thanks,
    Caroline

    • Trang March 15, 2016 at 10:37 pm #

      Hi Caroline,
      The collapsing is very common with this type of cake. Here are a few things to try: Skip greasing the walls of the cake pan and this may help the cake to cling to the walls and not collapse or cave in. Also, try whipping the egg whites a bit less than what you’re doing currently and see if that makes a difference. Often over-whipping the egg whites causes the cake to deflate when it’s cooling. Give it another go and let me know how it turns out for you. Wishing you a fluffy cake!

  6. Aliza February 11, 2016 at 4:45 pm #

    Trang,

    Just want to say thank you for posting your Sponge Cake, I made a total of 5 already. They all turns out great and my family and I love it. Thank you very much.

    • Trang February 13, 2016 at 8:27 am #

      Hi Aliza,
      I am glad you and your family are enjoying the recipe. It’s a favorite with my family as well. 🙂

  7. jazmin January 31, 2016 at 5:30 pm #

    I like to try mocha chiffon since i like it too, what do i have to add?
    thanks again for your easy quick delicious sponge cake.

    • Trang February 1, 2016 at 10:00 pm #

      Hi Jazmin,
      Chiffon cake is a bit different than sponge cake and I’ll be sharing this recipe soon. You can make the sponge cake a mocha cake by adding 1 Tbsp instant coffee + 1 Tbsp cocoa powder + 1/4 tsp baking soda to the dry ingredients and then sift together. Good Luck!

  8. jazmin prasad January 28, 2016 at 8:10 pm #

    thank you Trang for this sponge cake recipe i tried today so delicious and not too sweet, been trying to bake this but your is so easy and so delicious.
    I will try your other Japanese cake, now I can bake for my family and friends.
    Thank you again and God bless you!
    Happy New Year and many more blessings and good health always!!

    • Trang February 1, 2016 at 9:46 pm #

      Hi Jazmin,
      Yeah! I am thrilled to hear you were successful with this recipe. You will like the Japanese Cotton Cheesecake–the recipe is similar to the Sponge Cake and I think it’ll be easy for you. Thank you for your warm wishes. Happy New Year to you and your family!

  9. Mona December 11, 2015 at 10:45 am #

    Hi trang,
    I don’t know what to write… I never ever thought that ill be able to make such a SPONGE cake… It came out so successful and it so fluffy…can’t tell you 🙂
    made 2 changes, mixed the flour with spatula instead of the beater and increased the sugar to 6 tablespoon levelled.

    Only one thing to mention 🙂
    I was going to use this recipe for the Swiss roll as you said in your video, …but it came out soo fluffy that it’s broken when folded…but now doesn’t matter

    One request trang, just update me that what changes I need to make to convert it to a Chocolate sponge cake? Since I am using a combination of all purpose flour and corn flour, instead of the cake flour, …how much cocoa I need to add etc…

    Thanks million

    • Trang December 19, 2015 at 6:07 pm #

      Hi Mona,

      Yeah!! I am so happy for you. Now that you’ve mastered it, this will become your go-to recipe. For making a chocolate sponge cake, add 2 Tbsp cocoa powder and 1/4 tsp baking soda to the dry ingredients and sift together.
      Good Luck!

  10. TAI August 1, 2015 at 6:16 am #

    Hi Trang

    What kind of milk are you using for this recipe ?
    Thanks

    • Trang August 6, 2015 at 8:45 pm #

      Hi Tai,

      Any kind of milk will work but I use cow’s milk, low-fat 2%. Hope that helps.

  11. Rannel May 9, 2015 at 4:14 pm #

    Thank you so much for posting this. I am by no means a cook. In fact, I’ve never baked a cake before but your instructions were very easy to follow. My first try was a semi success, it tasted awesome but the sponge cake collapsed after it was cooked. I’m definitely going to try this again. 🙂

    • Trang May 16, 2015 at 10:17 am #

      Hi Rannel,

      Awesome! This Sponge Cake may take a few tries to get it adjusted with your ingredients, oven, pan-size, etc. I am confident you’ll be able to perfect this cake. Thanks for taking the time to share your comments. 🙂

  12. Andrea April 23, 2015 at 11:37 am #

    How far ahead can you make the cake? I’m trying to prep for a party. Is 4 days in advance ok?

    • Trang April 24, 2015 at 10:03 am #

      Hi Andrea,

      That’s just fine. Cover it well so it doesn’t dry out and then refrigerate. A few hours before serving remove from fridge and allow to come to room temperature. It’s just as good served cold if serving with fresh fruit or ice cream. Enjoy the recipe.

  13. Katie February 12, 2015 at 11:47 am #

    Hi! I was going to try this recipe out in a few days but I will be using a 6 inch pan. What should I do? Would the measurements listed make too much batter for my pan or would it be ok? Also I was wondering if I don’t want to use vegetable oil, would the cake come out the same using melted unsalted butter?

    • Trang February 15, 2015 at 7:51 pm #

      Hi Katie,

      This may recipe may yield too much batter for a 6 inch pan. You can line the pan with parchment paper to extend the height and that way you can use all of the batter or not put all of the batter into your pan. You can definitely use melted butter instead of vegetable oil. It’ll be delicious. Let me know how it turns out for you. Good Luck!

  14. AnneLe February 1, 2015 at 6:16 am #

    Hi Trang,

    Can I replace the cream of tartar by something else ?

    • Trang February 2, 2015 at 7:24 pm #

      Hi Anne,

      You can substitute with the same amount of lemon juice. Good Luck with the recipe!

  15. Jinkouu Ochiru January 26, 2015 at 2:23 pm #

    Thank you so much for sharing this recipe! Whenever I make a sweet treat, something goes wrong, but when I made this cake for the first time, it was successful 🙂 It reminded my dad of the first banh bong lan he ate during his childhood in Da Nang. My family really loved it. But, may I ask, how do you make the cake fluffier? When I made it, it was more like a castella bought from the frozen foods aisle in an Asian supermarket. Thanks in advance for your reply! 😀

    • Trang January 27, 2015 at 9:47 pm #

      Hi Jinkouu,

      Thanks for trying the recipe and I am glad to hear you enjoyed it. If you would like a fluffier cake, you can add another egg white or use just 4 egg yolks but 5 egg whites. Don’t skip the sifting or the use of baker’s sugar. Both help with the fluffiness of the cake. Hope that helps and let me know how it turns out for you.

  16. Stephanie January 22, 2015 at 11:09 pm #

    Thank you for sharing the recipe. I have been searching for a long time and finally my cake turned out perfect today. I will be trying your whipped cream frosting next.

    • Trang January 23, 2015 at 7:43 am #

      Hi Stephanie,
      That’s wonderful! I am glad to hear you enjoyed the recipe. The whipped cream frosting will go great with this cake–just a dollop and you’ll have a heavenly dessert! 🙂

  17. Kathy December 10, 2014 at 7:59 am #

    Hello trang

    What is the baking flour, is it the mix cake flour, where can I find it
    Thank you

    • Kathy December 11, 2014 at 8:52 pm #

      Hello chi trang

      I found the cake flour already and I had made the cake it was came out perfect I love it so moist it is really good thank you very much for sharing your recipes and your instructions so clearly ……thanks again

      My next recipe will be your cheese cake, wish me luck lol…..

      • Trang December 15, 2014 at 10:08 am #

        Hi Kathy,
        That’s wonderful news! I am so happy to hear the Sponge Cake turned out nicely 🙂 Great Job! The Cotton Cheesecake is a good next recipe as it’s very similar. I think you’ll have no problems with this recipe well but Good Luck 🙂 Thanks for stopping by.

  18. Saranya December 2, 2014 at 9:44 pm #

    Hi,
    Can you say what can be added instead of cream of tartar. I didn’t get in store.

    • Trang December 2, 2014 at 9:56 pm #

      Hi, you can use lemon juice as a substitute. Good Luck with the recipe!

  19. Christopher November 3, 2014 at 3:18 pm #

    Hi Trang,

    I love the sponge cake! Not too really perfect, because I screwed up blending the two ingredients such as the cream of tartar and the eggs. I blended them at same time instead, however it came good actually. Lastly if you could share me How to make a good icing such as those different pastry, I would appreciated! Something like creamy that you don’t feel the texture of the icing sugar buttery and sweet. Thank you and have a wonderful great day.

    Regards,

    Christopher

    • Trang November 3, 2014 at 10:41 pm #

      Hi Christopher,

      Fortunately this is a very forgiving recipe and I am glad it turned out wonderfully for you. If you like a lighter frosting, please try my Whipped Cream Frosting http://runawayrice.com/desserts/whipped-cream-frosting-kem-tuoi-lam-banh/
      It’s not as sweet or heavy as the traditional buttercream frostings. Let me know if you have any questions!

  20. Pamela October 19, 2014 at 2:08 am #

    Wow made this cake today but used a rice flour and turned gluten free did not last 2 hours

    • Trang October 19, 2014 at 1:46 pm #

      Hi Pamela,
      Great idea using rice flour to make it gluten free. I am glad to hear you like the recipe 🙂

  21. Irma October 16, 2014 at 1:20 am #

    Hi there, thankyou for sharing your recipe. I love it, its so delicious and my kids love it. The problem is it deflated, i have followed the steps you have given. Do you what i did wrong?i will make it again for sure coz i love the flavor but it would be nice if its not deflated.
    Thankyou so much
    Irma

    • Trang October 19, 2014 at 1:52 pm #

      Hi Irma,

      The cake should deflate a little after cooling. Did the cake deflate by a lot…and you left it in the oven to cool after it was done baking? If you followed all of these, I would suggest whipping the egg whites just a little less than stiff peaks next time. Sometimes whipping the egg whites a lot adds too much air to the cake and when the air escapes, the cake deflates. Hope that helps and please give it another try 🙂

    • Elizabeth December 30, 2014 at 11:37 am #

      Hi Irma,
      Are you in high altitude? I used to have no problem with sponge cakes until I moved to Colorado….I’m going to try this recipe and see if it will work.
      High altitudes call for the whites not to be whipped “dry” so I’m very careful whipping them or cream.I’m new to this site and that’s why I’m replying this late date.

  22. Hn August 5, 2014 at 1:51 am #

    I was wondering if you have any recipes for vietnamese cake frosting like the ones sold in the shops?

  23. sharonmanoharan July 3, 2014 at 11:03 pm #

    hi

    i have passed through many websites & dropped here. i am new to baking & my friend is asking me to bake a sponge cake for her daughter’s birthday where iam getting very hard to get a proper recipe. my other problem is we dont get cake flour here so can i do it with all purpose flour.thanks in advance.

    • Trang July 3, 2014 at 11:29 pm #

      Hi Sharon,

      All-purpose flour is just fine. Here’s how to make cake flour using all-purpose flour: Measure out 3/4 cup of all-purpose flour. Remove 1 Tbsp of the flour and replace with 1 Tbsp cornstarch. Sift the all-purpose flour and cornstarch at least 4 times. Now you have cake flour. Good Luck with the recipe and please feel free to share your results.

      • sharonmanoharan July 4, 2014 at 9:38 pm #

        Hi Trang

        Thank you for your prompt reply. I never thought i will get reply from you very soon & also i forgot to whom i asked the question as i told you earlier that i was into many websites & i was so upset that i missed your blog, but as i got reply from you, it made my day.Because i only found your blog interesting than others & asked question only from you.

        I felt there is kindness in your reply , i don’t know why. May god bless you.

        I tried before substituting the cake flour for other recipe but it didn’t worked for me though i shifted 4 times & felt very down & now iam scared to do again. Are you sure it will work for sure, if you say yes i will surely try.

        And also if you don’t mind can you tell me your cup measurements as i have found that Australian cup measurements are different from US cup measurements. And is it possible for you to give in grams.

        Thank you.

        • Trang July 5, 2014 at 10:59 pm #

          Hi Sharon,

          I am glad to help out. When you tried making cake flour did you also use cornstarch as I mentioned? It will work if you follow my instructions exactly. If you want to go the route of just using all-purpose flour, measure 3/4 cup and then remove 1 Tbsp. Sift the flour several times before using it. I use a US measuring cup. The cake flour in grams is 100 grams. Good Luck!

          • sharonmanoharan July 6, 2014 at 11:15 pm #

            Hi Trang

            Thank you for your reply. After you told me surely i will try. Sorry to trouble you once again, Can you plz tell me do i have to only use vanilla extract or is it ok if i use imitation vanilla essence & what about clear vanilla.

            Thanks in advance bcoz i know you will give reply. haha

            Iam going out now if any other doubts i will ask you later.

          • Trang July 7, 2014 at 1:20 am #

            Hi Sharon,

            Real vanilla extract or imitation is just fine. If you have the clear vanilla, that’s great too but for this recipe I just use the regular vanilla extract. Let me know if you have any other questions.

  24. Theresa January 29, 2014 at 1:26 pm #

    Hi Trang,

    Thank you for sharing sponge cake recipe. I made your recipe, the cake tasted good, but I always has this problem. The cake is risen at the top layer, but in the middle layer (about 1/3 of the cake height) is not risen, I can tell the texture different at that layer. I used the toothpick to test for doneness of the cake. I set the oven with 325 degree or 350 degree, it is still has the same problem. I have a convection oven which has the fan to blow the heat evenly. The cake pan is 1 1/4 inch high. But I when I use cake mix, the cake texture and risen perfectly. I wonder the cake mix that has cake emulsifier and it helps for the cake soft and spongy. Thank you.

    • Trang January 30, 2014 at 10:45 pm #

      Hi Theresa, that’s an interesting problem that you’re having with your cakes. Question for you, do you always use the same type of baking powder when you make your cakes from scratch? First, please check to make sure your baking powder is fresh. If you always use the same brand of baking powder, I recommend trying something different. For homemade cakes, I recommend using a double-acting baking powder which works when ingredients are mixed and then again when heat is applied. All of the box cake mixes use double-acting baking powder and it’s more reliable for home baking. If you give it a try, let me know if it works for you. Good Luck!

  25. Tina January 28, 2014 at 12:45 pm #

    Hi Trang,
    Can I replace the vegetable oil with melted butter? Will it come out the same.
    Thanks,

    • Trang January 28, 2014 at 10:07 pm #

      Hi Tina,

      Yes, you can replace the oil with butter. Butter tastes better but I find it doesn’t make the cake as moist as oil. Let me know how it turns out for you.

  26. kervin January 21, 2014 at 4:03 pm #

    Hi Trang,
    You are a very good teacher. You take time to explain the whole process which includes amt. of time in the mixer, etc. Thank you so much for what you are doing. Did you use whole milk or 2% milk for this recipe?

    • Trang January 21, 2014 at 8:13 pm #

      Hi Kervin,

      Thanks for the kind words! I use 2% milk to spare some fat calories but whole milk would be just fine. Good luck with the recipe and feel free to share your results 🙂

  27. Tiffany December 25, 2013 at 11:57 am #

    Hello – is it ok to omit the cream of tartar? Also, I baked the cake and when done, I shut off the oven and cracked the door. Shortly after, it completely deflated and shrunk. Could it have been due to the lack of cream of tartar or something else? Thanks!!

    • Trang December 26, 2013 at 7:33 pm #

      Hi Tiffany,

      The cream of tartar is a stabilizer and without it the egg whites don’t hold their fluffy structure and this may cause the deflating you are observing. It is typical for the cake to deflate a bit after baking but not “completely” like you mentioned. Also, please make sure to use fresh ingredients especially for the baking powder. Try again and let me know how it turns out for you!

  28. tracy December 10, 2013 at 2:41 pm #

    Hi Trang,
    I tried this recipe a few times and it come out really good. My whole family love it. Just winder can we use this recipe for the rolling cake(banh cuon).
    thanks a lot

    • Trang December 10, 2013 at 7:52 pm #

      Hi Tracy,

      I am glad to hear you and your family enjoyed the recipe. It’s a favorite in my household too.
      Your question comes at a perfect time because I am releasing the Roll Cake recipe this week and yes, you use this Sponge Cake recipe with one slight change…
      I am releasing the video on Thursday. and I hope you’ll give it a try and let me know what you think.

      Thanks for your comments!
      Trang

  29. phuong October 17, 2013 at 2:26 pm #

    Hi Trang,

    This is a beautiful sponge cake. I am going to make this cake for my brother this weekeend. If I replace orange juice in your recipe, does it make the cake dry?

    Thanks

    • Trang October 17, 2013 at 10:17 pm #

      Hi Phuong,

      Are you replacing the milk with orange juice? If yes, this would be just fine. If you like orange flavor, you can substitute vanilla extract with orange extract as well. It adds a lovely aroma. I hope your brother likes the cake!

  30. Vanna October 16, 2013 at 11:27 am #

    I made this sponge cake and it came out very delicious. If I want to make two of these cakes at one time and bake in the same oven, how would I go about this? Would it still be the same temperature, or would it change if there are two cakes in the oven? Thank you!

    • Trang October 17, 2013 at 10:14 pm #

      Hi Vanna,

      Keep the oven temperature the same. If baking the cakes on two separate racks, stagger the pans so they’re not directly on top of each other. Rotate the cakes after baking for 2/3 of the total cooking time so approximately 17 minutes. This gives the cakes time to set so they don’t fall when you rotate them. Be gentle but rotate the pans as quickly as possible and then close the oven door. The total cooking time should be about the same but check for doneness using a toothpick. Good luck and let me know how it turns out for you!

  31. Vanna October 14, 2013 at 11:17 pm #

    This cake recipe was very good. My cake turned out delicious. Thank you for providing this recipe. When you have time, may you please upload more tutorials? I would like to see a cake like banh cuon trang hoi recipe. Thank you!

    • Trang October 16, 2013 at 8:02 am #

      Hi Vanna,
      Glad you like the recipe! 🙂 I upload videos weekly on Thursdays. I just made banh cuon this weekend for my family and they also suggested I share the recipe. It’s now on the list of upcoming videos so please stay tuned. Thanks!

      Trang

  32. Pam September 24, 2013 at 5:08 pm #

    I have made the cake and it’s in the oven now! It looks beautiful and I’m sure it will be tasty as well:)

    • Trang September 24, 2013 at 5:14 pm #

      Hi Pam, I hope it turns out great and you love the recipe 🙂

  33. Paula August 5, 2013 at 1:30 am #

    Thank you for this great recipe! I have made many batches and they have all come out super delicious.

    • Trang August 5, 2013 at 9:22 pm #

      Hi Paula,

      Yeah! I am glad you like the recipe. This recipe is a favorite at my house and I usually make a double batch because it goes so fast!

  34. Stacey August 3, 2013 at 11:37 am #

    Hi, is this the same type of cake that is decorated and sold at Vietnamese bakeries as birthday cake? If so, do you have recipe for the vietnamese type of icing? I only see recipe for butter cream icing on the web but I don’t think it’s the same. I will try your cake recipe tonight. It looks easy enough for a newbie like me lol. I don’t like the American type of cake at all. If you know how to make the icing, I would love to learn it too.

    • Trang August 5, 2013 at 9:15 pm #

      Hi Stacey,
      The birthday cakes are delicious but I don’t think this is the same recipe. I find the birthday cakes are denser than this sponge cake. Please let me know what you think of the texture after you try the recipe. If you’re willing to experiment I have several icing recipes I can send to you.

      • Stacey August 26, 2013 at 2:35 pm #

        I tried your cake recipe. You’re right about the birthday cakes being denser but I like your recipe 🙂 My first attempt failed. I didn’t have the bundt pan so I used one 2″-high round pan and somehow the middle didn’t cook all the way. The 2nd time I tried using 2 round pans with 1″ high and it turned out much better. My cake was rising to 2″ right off the oven but when it cooled down, it was only a little over 1″ high. Is that how it’s supposed to be?

        If you can share your icing recipes with me, I would love to try it. Pls email them to me at stacey_chu@yahoo.com

        Thanks.

        • Trang August 30, 2013 at 8:15 am #

          Hi Stacey,

          That’s great! The cake shrinks a bit when it cools. Did you try cooling it in the oven rather than setting it on your cool counter right away? Often a rapid change in temperature causes the cake to deflate. I will send my icing recipe to you shortly. Thanks for sharing your comments on the recipe!

  35. Cheri May 19, 2013 at 8:03 pm #

    Great recipe great cake. Love it! Great textures, moist, and fluffy. My whole family love it! Thanks chi Trang for a great recipe. Love your youtube channel. Easy to followed. Please more recipes.

    • Trang May 20, 2013 at 8:27 pm #

      Hi Cheri,
      Awesome! That’s wonderful that your whole family loves it! Thank you for sharing your comments. I appreciate the support. 🙂

  36. Donna May 18, 2013 at 7:46 pm #

    Cake was light and, and not too sweet. Powdered sugar is good, fruit is even better! Looking forward to trying more recipes.

    • Trang May 20, 2013 at 8:24 pm #

      Hi Donna,
      Yes to the fruit! I love piling it with strawberries and a little (ok, maybe more than a little) whipped cream 🙂 Yum!! Thanks for your comment and I am happy to hear you liked the recipe.

  37. Sushigirl May 18, 2013 at 10:59 am #

    Sorry, there are some typo in my comment. Very delicious not fast delicious ;p

  38. Sushigirl May 18, 2013 at 10:57 am #

    Wow!! Thanks Trang for the recipe. Did cupcakes instead of the bundt cake pan, they look good and fast delicious, very moist, soft, and fluffy! Thanks again! I wanted to post some pictures but I don’t know how.

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