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! Enjoy the recipe!Sponge Cake (Banh Bong Lan) - Fluffy and Delicious! | recipe from runawayrice.com

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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.

 

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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

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Sponge Cake (Banh Bong Lan) - No-Fail Recipe | recipe from runawayrice.com
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Sponge Cake / Banh Bong Lan

Course: Dessert, Snack
Cuisine: American, Asian, International, Vietnamese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 200 kcal
Author: Trang

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

Instructions

  1. Position the oven rack toward the lower portion of the oven. Preheat the oven to 325 F (163 C).

  2. Coat a 10 inch bundt pan with a non-stick baking spray. Use a pastry brush to coat the pan evenly.

  3. Separate the eggs and place egg yolks into a large mixing bowl. Set aside the egg whites for now.
  4. 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.
  5. 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.)
  6. 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.

  7. 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.)
  8. 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.
  9. 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 Facts
    Sponge Cake / Banh Bong Lan
    Amount Per Serving
    Calories 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.

 

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92 Responses to Sponge Cake (Banh Bong Lan)

  1. Cathy January 25, 2018 at 6:56 pm #

    Hi Trang,
    So glad to find this recipe and thank you . I baked for several time, Love it! Great textures, moist, and fluffy. But the only problem I always have is the top of the cake even it was dried when done, it turns out a little wet afterward. Any idea why?
    Thanks.

    • Trang January 31, 2018 at 5:54 pm #

      Hi Cathy,
      Are you letting the cake cool on a wire rack? The moisture may be steam from the cake as its cooling.

  2. MT October 10, 2017 at 5:37 pm #

    Hello Trang,

    I’m learning to bake and my mom randomly asked me to make this for her. I was frightened by this daunting task, but your recipe, steps, and video made it easy. Thank you. Came out pretty good for a new baker.

    • Trang October 18, 2017 at 10:58 am #

      Hello MT,
      I am so glad you were successful with this recipe and I hope your mom enjoyed the Sponge Cake. Appreciate you taking the time to share your results. Happy Baking! 🙂

  3. 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.

  4. 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!

  5. 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. 🙂

  6. 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. 🙂

  7. 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!

  8. 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. 🙂

  9. 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!

  10. 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!

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