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

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!



  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.

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