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!
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.
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.
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