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Name: Authentic Banh Bong Lan Trung Muoi (Vietnamese Salted Egg Yolk Sponge Cake)
Prep time: 25 min
Cook time: 50 min
Yield: 8
Cuisine: Vietnam
Ingredients: *For the Cake Batter:**; 6 large eggs (room temperature); 120g (approx. 1 cup) cake flour; 60g (approx. 1/2 cup) cornstarch; 150g (3/4 cup) granulated sugar; 60ml (1/4 cup) vegetable oil; 60ml (1/4 cup) whole milk; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar (or 1 tsp lemon juice); 1/2 teaspoon salt; *For the Salted Egg Yolk Filling:**; 4 salted duck egg yolks (steamed for 10 minutes and mashed); 1 tablespoon unsalted butter (softened); 1 tablespoon condensed milk; *For the Topping (Optional):**; 100g pork floss (cha pork floss)

Banh Bong Lan Trung Muoi

🇻🇳 Vietnam

Southern

Vietnamese salted egg yolk sponge cake, often topped with dried shredded pork.

cake

savory

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