Lang sponge cake, a beloved Vietnamese treat, offers a delightful balance of fluffy texture and rich, savory flavors. This traditional cake, often infused with unique ingredients like lap xuong (cured sausage) and salty egg yolk, presents a surprising yet harmonious gustatory experience. The delicate sponge base, light as a cloud, perfectly complements the salty, umami notes of the lap xuong and the creamy richness of the salty egg yolk, creating a truly unforgettable dessert. It's a complex flavor profile that's both familiar and exciting, promising a culinary adventure for the adventurous palate.
This recipe simplifies the process of making this sophisticated cake, making it accessible to home bakers of all skill levels. We’ll guide you through each step, from preparing the ingredients to achieving that perfect airy texture. Ready to embark on this delicious journey? Let’s dive into the step-by-step instructions and create a Lang sponge cake you'll be proud of!
Tools Needed
- Sieve
- Mixer
- Baking pan
- Egg beater
Ingredients
- Unsweetened fresh milk: 90g
- Lemon: 1 slice
- Vanilla extract: 2 tubes
- Salt: a little
- Cornstarch: 60g
- Flour (number 8): 90g
- Sugar: 110g
- Cooking oil: 70g
- Chicken eggs: 6
- Seaweed leaves
- Salted egg floss
- Lap Xuong (cooked and cubed)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg yolks and egg whites. Carefully separate the yolks, ensuring no yolk gets into the egg whites. (If it does, start over).
- In a bowl, combine egg yolks, vanilla extract, and mix well.
- Sift together cornstarch and flour (number 8) into the yolk mixture. Gently fold until just combined.
- Add fresh milk and cooking oil to the yolk mixture. Stir until the flour is no longer sticky and the mixture is smooth. Avoid overmixing.
- Add a pinch of salt to the egg whites and beat at low speed first. Gradually increase speed and beat until stiff peaks form. Add lemon juice and continue beating until glossy and stable. (This may take about 6 minutes).
- Gently fold 1/3 of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold the remaining egg whites into the yolk mixture until just combined. Avoid overmixing.
Step 2. Assemble and Bake
- Line the bottom of your baking pan with wax paper.
- Pour half of the batter into the prepared pan. Add Lap Xuong, salted egg floss, and seaweed leaves. Pour the remaining batter on top.
- Preheat oven to 160°C (320°F) for 15 minutes. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 3. Cool and Finish
- Let the cake cool in the pan before unmolding.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- To prevent the yolk from sticking to the egg whites, use a clean, dry bowl and ensure no water or oil gets into the egg whites.
- Don't overmix the batter; this will prevent the cake from being fluffy.
- When beating egg whites, ensure they are completely dry and free from oil or water.
- Add sugar to the egg whites gradually while beating to achieve maximum volume.
- When folding the yolk mixture into the egg whites, use a gentle folding motion to avoid deflating the egg whites.
Nutrition
- N/A
FAQs
1. Can I substitute the lap xuong with another ingredient?
While lap xuong provides a unique savory flavor, you can try substituting it with cooked, finely chopped bacon or Chinese sausage (lap cheong). The flavor will be different, but still delicious!
2. How can I ensure my sponge cake is fluffy?
The key is to gently fold the batter, avoiding overmixing. Make sure your eggs are at room temperature for optimal volume, and don't open the oven door frequently during baking.
This Salty Egg Yolk & Lap Xuong Lang Sponge Cake recipe delivers a truly unique and rewarding baking experience. With its surprising combination of flavors and its surprisingly simple technique, this recipe is perfect for impressing guests or simply enjoying a special treat. Now go forth and create your own masterpiece!