Light and fluffy, this Sponge Cake (Banh Bong Lan) recipe is not overly sweet and so scrumptious! It’s a wonderfully basic cake that is simple to make and can be easily “dressed-up” for a more elegant dessert. Most of the time, I like to serve this airy Sponge Cake with a dusting of powdered sugar, a dollop of whipped cream and some fresh berries. Yum! Enjoy the recipe!
Notes on the Sponge Cake Recipe (Banh Bong Lan), Tips and Tricks
The eggs should 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 the 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 when beaten. Use an egg separator to make it easier.
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 which help to get 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 to 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-beating egg whites, 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 beat the egg whites. While beating, stop and check to see how the egg whites are forming every minute. Stop once you’ve achieved a firm to 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 for instructions.
If you enjoy this Sponge Cake (Banh Bong Lan) recipe, you may also like:
Sponge Cake / Banh Bong Lan
Ingredients
non-stick baking spray
5 large eggs, at room temperature
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
1 tsp baking powder
3/4 cup cake flour
1/4 tsp cream of tartar
Directions
Position the oven rack toward the lower portion of the oven. Preheat the oven to 325 F (163 C).
Coat a 10 inch bundt pan with a non-stick baking spray. Use a pastry brush to coat the pan evenly.
Separate the eggs and place egg yolks into a large mixing bowl. Set aside the egg whites for now.
Using a hand mixer, beat the egg yolks on Low speed (setting 2) for 1 minute. Add 1 Tbsp sugar and increase the mixer speed to Medium High speed (setting 4). Mix for 30 seconds. Every 30 seconds add 1 Tbsp sugar and mix together. Continue until all the sugar is added. (Note the eggs become creamy and turn a pale yellow color. This step takes approximately 5 minutes.) Add the vegetable oil, milk and vanilla extract and mix on Low speed (setting 2) for 1 minute.
Add baking powder to the cake flour and then sift together. Add flour, in thirds, to the egg batter and mix on Low speed (setting 2) until well blended. (This step takes approximately 2-3 minutes.)
Add egg whites into a stand mixer. Mix egg whites on Low speed (setting 2) for 30 seconds. Increase to Medium speed (Setting 5) and mix for another 30 seconds. (Egg whites should be foamy now.) Add the cream of tartar. Increase speed to Medium High speed (setting 8) and beat the eggs until stiff peaks form (approximately 3-4 minutes total). 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 adding the egg whites and folding gently. (This step takes approximately 3 minutes. The batter may not be perfectly smooth. Little lumps or streaks of egg whites are okay.) Pour the batter into the bundt pan. Use a spatula to even out the batter and smooth the top.
Transfer into the oven and 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 a bit as it cools.)
To serve, run a knife around the cake to loosen from the pan. Invert the Sponge Cake onto a plate. Dust with powdered sugar and serve with with whipped cream and fresh fruit.
Cover any remaining portions to prevent the cake from drying. Enjoy within 2-3 days. Optionally refrigerate for up to 1 week. Freeze for up to 3 months.
Yields: 8 servings
Tools I Love and Use in My Kitchen
Sponge Cake / Banh Bong Lan
Light and fluffy, this Sponge Cake (Banh Bong Lan) recipe is not overly sweet and so scrumptious! It’s a wonderfully basic cake that is simple to make and can be easily “dressed-up” for a more elegant dessert. Most of the time, I like to serve this airy Sponge Cake with a dusting of powdered sugar, a dollop of whipped cream and some fresh berries. Yum!
Ingredients
- non-stick baking spray
- 5 large eggs , at room temperature
- 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
- 1 tsp baking powder
- 3/4 cup cake flour
- 1/4 tsp cream of tartar
Instructions
-
Position the oven rack toward the lower portion of the oven. Preheat the oven to 325 F (163 C).
-
Coat a 10 inch bundt pan with a non-stick baking spray. Use a pastry brush to coat the pan evenly.
-
Separate the eggs and place egg yolks into a large mixing bowl. Set aside the egg whites for now.
-
Using a hand mixer, beat the egg yolks on Low speed (setting 2) for 1 minute. Add 1 Tbsp sugar and increase the mixer speed to Medium High speed (setting 4). Mix for 30 seconds. Every 30 seconds add 1 Tbsp sugar and mix together. Continue until all the sugar is added. (Note the eggs become creamy and turn a pale yellow color. This step takes approximately 5 minutes.) Add the vegetable oil, milk and vanilla extract and mix on Low speed (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 speed (setting 2) until well blended. (This step takes approximately 2-3 minutes.)
-
Add egg whites into a stand mixer. Mix egg whites on Low speed (setting 2) for 30 seconds. Increase to Medium speed (Setting 5) and mix for another 30 seconds. (Egg whites should be foamy now.) Add the cream of tartar. Increase speed to Medium High speed (setting 8) and beat the eggs until stiff peaks form (approximately 3-4 minutes total). 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 adding the egg whites and folding gently. (This step takes approximately 3 minutes. The batter may not be perfectly smooth. Little lumps or streaks of egg whites are okay.) Pour the batter into the bundt pan. Use a spatula to even out the batter and smooth the top.
-
Transfer into the oven and 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 a bit as it cools.)
-
To serve, run a knife around the cake to loosen from the pan. Invert the Sponge Cake onto a plate. Dust with powdered sugar and serve with with whipped cream and fresh fruit.
-
Cover any remaining portions to prevent the cake from drying. Enjoy within 2-3 days. Optionally refrigerate for up to 1 week. Freeze for up to 3 months.
Recipe Video
Notes, Tips & Tricks
- The eggs should 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 the 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 when beaten. Use an egg separator to make it easier.
- 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 which help to get 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 to 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-beating egg whites, 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 beat the egg whites. While beating, stop and check to see how the egg whites are forming every minute. Stop once you’ve achieved a firm to stiff peaks.
Nutrition FactsSponge Cake / Banh Bong LanAmount Per ServingCalories 200 Calories from Fat 90% Daily Value*Fat 10g15%Saturated Fat 6g38%Cholesterol 116mg39%Sodium 48mg2%Potassium 159mg5%Carbohydrates 22g7%Sugar 13g14%Protein 5g10%Vitamin A 175IU4%Calcium 55mg6%Iron 0.7mg4%* Percent Daily Values are based on a 2000 calorie diet.
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
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!
Hi Trang
What kind of milk are you using for this recipe ?
Thanks
Hi Tai,
Any kind of milk will work but I use cow’s milk, low-fat 2%. Hope that helps.
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. 🙂
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. 🙂
How far ahead can you make the cake? I’m trying to prep for a party. Is 4 days in advance ok?
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.
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?
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!
Hi Trang,
Can I replace the cream of tartar by something else ?
Hi Anne,
You can substitute with the same amount of lemon juice. Good Luck with the recipe!
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! 😀
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.
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.
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! 🙂
Hello trang
What is the baking flour, is it the mix cake flour, where can I find it
Thank you
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…..
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.
Hi,
Can you say what can be added instead of cream of tartar. I didn’t get in store.
Hi, you can use lemon juice as a substitute. Good Luck with the recipe!