Sponge cake with salted duck egg yolk or Banh bong lan trung muoi originated in Vung Tau city which is famous for beautiful beaches and mountains. “Goc cot dien” bakery – the first bakery making this cake was open in 1986 is located at 17B, Nguyen Truong To street, Vung Tau city, Ba Ria – Vung Tau province. Mrs. Ut Xu is the owner of the bakery, she is the one that created this famous cake. Sponge cake with salted duck egg yolk has been become more and more popular in the country for its amazing taste, great smell and cheap price. In Vung Tau, Banh bong lan trung muoi are everywhere on the streets. The cakes are sold at not only bakeries but also moving stalls on the streets.
Banh bong lan trung muoi is yellow brown and as small as cupcake. The cake is made from wheat flour, egg, butter, milk, sugar and topped with salted duck egg yolk, pork floss (optional). The cake is a perfect blend of salty buttery salted duck egg yolk and sweet creamy soft airy sponge cake. It’s not only delicious but also cheap. Ten tiny Sponge cake with salted duck egg yolk costs less than 2 usd in Vung Tau.
Sponge cake with salted duck egg yolk and pork floss
In recent days, there are many Sponge cake with salted duck egg yolk recipes. All ingredients should be chosen carefully to make the best cake. Many bakers in other regions grill Banh bong lan trung muoi in electronic oven. In Vung Tau, they still grill Banh bong lan trung muoi in a special mold with 10 holes for 10 cakes, they burn dry coconut shells to grill. It takes only a few minutes to cook the cake. The cook must work continuously, sit around the hot oven, add coconut shells if need, pour the sponge cake’s batter into the mold, top the cake with salted duck egg yolk.
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