Bánh Bông Lan Mềm Xốp Kiểu Hồng Kông (Gato Hồng Kông) - Sukie's Kitchen

Step 1: Preheat Oven and Prepare Ingredients

Preheat your oven to 150°C (≈300°F) (approximately 300°F) (300°F (≈150°C) (approximately 150°C)) using top and bottom heat, without a fan. Ensure all cold ingredients like eggs and milk are at room temperature. Weigh out all dry and wet ingredients accurately.

Step 2: Separate Eggs

Carefully separate the yolks and whites from 3 large eggs. Aim for 54-60g of yolks (18-20g each) and 110-120g of whites (37-40g each). Use fresh eggs for best results.

Step 3: Prepare Yolk Mixture

Lightly whisk the egg yolks. Add 36g of vegetable oil and whisk until well combined. Then, add 45g of unsweetened whole milk and whisk again.

Step 4: Combine Dry Ingredients with Yolk Mixture

Sift 30g of cornstarch and 45g of cake flour (or 37g cornstarch and 38g all-purpose flour) into the yolk mixture. Whisk gently until just combined and no lumps remain. Do not overmix to prevent the batter from becoming tough. If the batter is too thick, add 10-15g of unwhipped egg white to loosen it.

Step 5: Whip Egg Whites (Meringue)

In a clean bowl (free of any fat or yolk), add the egg whites and 1/8 tsp of salt. Whip until foamy. Add 1/4 tsp of cream of tartar (or 1/2 tsp white vinegar/lemon juice) and continue whipping. Gradually add 65g of granulated sugar in several additions while whipping. Continue whipping until the meringue forms stiff, glossy peaks that hold their shape but are still soft.

Step 6: Fold Meringue into Yolk Batter

Add 1/3 of the meringue to the yolk batter. Fold gently using a spatula, scooping from the bottom up, until well combined. This lightens the batter. Add the remaining meringue in two more additions, folding gently until no streaks of white remain. Be careful not to deflate the meringue.

Step 7: Prepare and Fill Cake Pan

Line the bottom of a 16cm round cake pan with parchment paper. Do not grease the sides of the pan. Pour the batter into the prepared pan from a height to help release large air bubbles. Fill the pan to about 60-70% full. Use a skewer to gently swirl the batter from the center outwards to release any remaining large air bubbles and level the surface. Gently tap the pan on the counter a few times.

Step 8: Bake the Cake

Immediately place the cake pan into the preheated oven. Bake at 150°C (≈300°F) (approximately 300°F) (300°F (≈150°C) (approximately 150°C)) for approximately 50-60 minutes. If the top browns too quickly or cracks, cover it with aluminum foil for the first 30-40 minutes, then remove the foil to allow it to brown.

Step 9: Cool and Release Cake

Once baked, turn off the oven and leave the cake inside for about 3 minutes. Remove the cake from the oven and immediately drop the pan from a height of about 50cm (20 inches) onto the floor or a sturdy table. This helps release hot air and prevents sinking. If the pan is still very hot, invert it onto a wire rack for 10 minutes, then remove the cake from the pan by running a thin knife around the edges. Let it cool completely on the wire rack.

• Ensure all cold ingredients (eggs, milk) are at room temperature before starting.

• Use fresh eggs for easier separation and better meringue stability.

• If concerned about an eggy smell, add vanilla or whisk egg yolks very thoroughly.

• Do not overmix the yolk batter after adding flour to avoid developing gluten, which makes the cake tough.

• If the yolk batter is too thick, add 10-15g of unwhipped egg white to loosen it, making it easier to fold in the meringue.

• Whip egg whites to stiff peaks; avoid under-whipping (too soft) or over-whipping (dry, crumbly) as both can lead to sinking.

• Fill the cake pan only 60-70% full to prevent cracking and sinking.

• Use a skewer to swirl the batter in the pan to release large air bubbles and level the top.

• Immediately put the cake into the preheated oven after pouring the batter.

• If your oven heats strongly from the top, cover the top of the cake with aluminum foil for the first 30-40 minutes to prevent cracking and ensure even baking. Remove foil to brown the top.

• After baking, leave the cake in the closed, turned-off oven for about 3 minutes.

• Immediately drop the cake pan from about 50cm height onto the floor or table after removing it from the oven to release hot air and prevent sinking.

• Invert the cake pan onto a wire rack to cool completely. If the pan is very hot, let it cool for 10 minutes before inverting.

• Store the cake in the refrigerator, covered tightly, for up to one week.

• If you don't have cornstarch, you can use all-purpose flour, but the cake will be denser.

• For a less sweet cake, use 55-60g of sugar instead of 65g.

• To prevent cracking, use light-colored pans, reduce oven temperature slightly if your oven runs hot, lower the oven rack, or cover the top/bottom of the cake with foil during initial baking.