Banh Bong Lan, or Vietnamese chiffon cake, is a light and airy delight that melts in your mouth. Its delicate texture and subtly sweet flavor make it a perfect treat for any occasion, from afternoon tea to celebratory gatherings. Unlike many cakes, Banh Bong Lan boasts a unique method that results in its signature cloud-like consistency. This recipe will guide you through achieving the perfect balance of fluffy interior and a slightly crisp exterior, creating a cake that's both visually stunning and incredibly delicious. The secret lies in the precise techniques and careful attention to detail.
This recipe breaks down the process of making Banh Bong Lan into easy-to-follow steps, ensuring even novice bakers can achieve professional-looking results. From separating eggs to mastering the gentle folding technique, we'll walk you through each stage, ensuring your Banh Bong Lan is a triumph. Ready to embark on this culinary adventure and create your own masterpiece? Let's begin!
Tools Needed
- Pot
- Mold (16cm diameter, solid bottom)
- Whisk
- Sieve
- Baking Tray
- Oven
Ingredients
- sugar: 50g
- water: 2 tablespoons
- milk: 350ml (unsweetened fresh milk)
- condensed milk: 120g
- eggs: 6 (medium-sized, 60-65g each)
- vanilla essence: 1 teaspoon
- cocoa powder: 5g (optional)
Step-by-Step Instructions
Step 1. Prepare the Caramel and Custard Base
- Put sugar and water in a pot. Cook over medium heat, swirling the pot until the sugar melts and turns a light brown color. Avoid stirring with utensils.
- Add water slowly to the caramel, stirring to combine. Pour into the mold, coating the bottom evenly.
- In the same pot, heat milk until almost boiling. Add condensed milk and stir. Remove from heat.
- Whisk eggs with vanilla essence until just combined. Gently add the hot milk mixture, whisking constantly to prevent the eggs from cooking.
- Strain the custard to remove any lumps or egg white.
- Pour the custard over the caramel in the mold.
Step 2. Make and Layer the Cocoa Batter
- Whisk egg yolks with milk, oil, and cocoa powder. Gradually add sifted flour, mixing until smooth.
- Beat egg whites with salt and lemon juice until stiff peaks form. Gently fold the egg whites into the yolk mixture.
- Pour the cocoa batter over the custard in the mold.
Step 3. Bake and Cool the Banh Bong Lan
- Place the mold in a larger baking tray lined with a towel. Pour boiling water into the tray until it reaches halfway up the sides of the mold. Bake at 155°C for 60 minutes. Let cool in the oven for 5 minutes before removing.
Step 4. Chill and Serve
- Cool completely, refrigerate for at least 5 hours or overnight before inverting onto a serving plate.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Watch the caramel closely to prevent burning. It should be a light brown color, not dark.
- Always add hot milk to the eggs, not the other way around, to prevent curdling.
- Sifting the batter removes air bubbles, resulting in a smoother cake.
Nutrition
- N/A
FAQs
1. Why is my Banh Bong Lan cake dense and not fluffy?
This usually happens due to overmixing the batter. Gently fold the batter until just combined to retain airiness. Make sure your eggs are at room temperature for better emulsification.
2. Can I substitute ingredients in this recipe?
While some substitutions are possible (like using a different type of oil), it's best to follow the recipe closely for the optimal texture and flavor of Banh Bong Lan. Experimenting with substitutions might alter the final result.
With its delicate texture and delightful sweetness, your homemade Banh Bong Lan cake is sure to impress. Enjoy this delightful treat with friends and family, savoring every bite of its airy perfection. Happy baking!