Homemade Mini Vietnamese Sponge Cakes (Banh Bong Lan)

Name: Vietnamese Sponge cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 eggs; 3/4 cup sugar (split 1/2 and 1/4 cups); 1/4 cup milk; 1/4 cup unsalted butter (melted); 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 3/4 cup cake flour; 1 teaspoon baking powder; 1/2 teaspoon cream of tartar; 16 ounces package strawberries; 1/2 teaspoon vanilla extract; 1/4 cup mirin; 2 tablespoons lemon juice; 1/4 cup sugar

These homemade Vietnamese Sponge Cakes are super light and fluffy, with just the right touch of sweetness. Paired with a luscious homemade strawberry sauce (or even a tangy lemon curd if you’re feeling fancy), these little cakes are dangerously snackable!

vietnamese sponge cakes in muffin tin with parchment paper

When I think of Vietnamese food, I don’t usually think of dessert.
Actually… I NEVER think of dessert.

But let’s be real—everyone eats dessert, right?

Here’s the fun thing: many Asian countries, Vietnam included, have a very different take on dessert compared to the sugar bombs we love in the West. They’re often lighter, less sweet, and way more subtle. Honestly? I’m here for it.

Because sometimes—especially after one of those rich, over-the-top meals I’m constantly posting here (you know the ones)—I don’t want a giant slab of chocolate cake. I just want a little bite of something sweet to round things out.

That’s where Bánh Bông Lan (Vietnamese Sponge Cakes) come in.
They’re light. They’re airy. They’re just sweet enough. And when you drizzle them with fresh strawberry sauce or spoon on some velvety lemon curd, they turn into little clouds of joy.

Jump to:

Why This Recipe Works
My Take on Homemade Mini Vietnamese Sponge Cakes (Bánh Bông Lan)
Make it a Meal
Easy Side Dishes
Ingredients
Step By Step Instructions
Expert Tips
Common Questions
Recipe
💬 Comments

Why This Recipe Works

Light & Fluffy Texture – The whipped egg whites folded into the batter give these cakes their signature airy bounce.
Perfectly Sweet – Just enough sugar to satisfy, without knocking you into a sugar coma.
Versatile – Dress them up with strawberry sauce, lemon curd, or even just a dusting of powdered sugar.

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My Take on Homemade Mini Vietnamese Sponge Cakes (Bánh Bông Lan)

I’m obsessed with how simple and customizable these are. You can bake them in muffin tins, mini tart dishes, or even as one larger sponge in a springform pan. Add extracts, a splash of citrus, or even food coloring for a fun twist.

And honestly, they’re so light you can eat more than one without feeling guilty (trust me, I tested this theory).

Make it a Meal

Pair these with:

Pho – End a hearty, savory bowl of pho with a little sponge cake.
Vietnamese Lemongrass Chicken – Sweet sponge meets savory lemongrass chicken? Perfect balance.
Bánh Mì – A little cake after a sandwich? Yes please.

vietnamese mini sponge cakes with strawberry sauce

Ingredients

Buy your ingredients here (these are Amazon affiliate link - I earn a small commission if you buy through these links):

Also, I bought these super cute silicone mini pie dishes that are great to cook with. You can buy them through this Amazon affiliate link:

Step By Step Instructions

mini vietnamese sponge cakes in parchment paper on cake holder

Like most of my recipes, it's not hard. The most important part is to make sure you gently fold the batter into the egg whites to keep everything light and fluffy.

Step1: Separate the egg whites and egg yolks in separate bowls.

Step2: Add ½ cup sugar to the egg yolks and beat until creamy, 3-5 minutes.

Step3: Add the melted butter, vanilla extract, milk and lemon juice. Mix until combined.

Step4: Add the flour and baking powder and mix until combined and set aside.

Set the batter aside for a moment and grab those egg whites.

Step5: Beat the egg whites until frothy, then add cream of tartar. Continue whipping while slowly adding the remaining ¼ cup sugar. Beat until still peaks form.

The cream of tartar works to stabilize the egg whites - meaning it helps to keep the egg whites from deflating.

Once you have your stiff peaks, you're ready to start folding. Now how easy has it been so far?

Step6: Fold the batter into the egg whites, being careful not to over-mix. (I usually do this in 3 batches. Be very careful not to overmix as this will deflate your egg whites.)

Step7: Preheat the oven to 325 degrees.

It's ok if there are still streaks of egg white in your batter. It does not have to be perfect, the key is to not overmix.

vietnamese sponge cake preparation steps

vietnamese sponge cake batter in muffin tin and tart pans

Now that we have our batter, we're going to pour half of it in a lined muffin tin, and the other half in your mini tart molds. Use what ever combination of pans you want!

Step8: Line a muffin tin with individual pieces of parchment paper (**See other options below).

Step9: Fill each muffin ¾ way full.

vietnamese sponge cakes cooling in the oven

For the muffin tin, I like to cut squares of the parchment paper to line the pan so I end up with cute individually wrapped sponge cakes.

Step10: Bake for 20 minutes. Turn oven off and crack the door. Leave the sponge cakes in the oven for 20 minutes.

Step11: Remove from parchment paper and serve with strawberry sauce (optional).

Making the strawberry sauce

Step1: Cut the stems off the strawberries. Combine with mirin in a a blender and puree.

Step2: Add puree in a saucepan with the vanilla extract, lemon juice and sugar.

strawberry sauce being cooked on the stove

Step3: Bring to a boil and simmer for 10 minutes.

Step4: Serve with sponge cakes.

vietnamese sponge cakes in tart dish on baking rack

Homemade Mini Vietnamese Sponge Cakes (Banh Bong Lan)

Expert Tips

Use mini tart dishes instead of a muffin tin for a different shape.
Want one big cake? Use an 8-inch springform pan and bake 25–30 minutes.
Play around with food coloring or extracts for fun colors and flavors.

Common Questions

How do I store Vietnamese sponge cakes?

Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze (without sauce) up to 2 months and thaw before serving.

Can I make these ahead of time?

Yes! Bake the cakes the day before, then store them airtight. The strawberry sauce can be made ahead too—just keep it in the fridge.

Can I swap the sauce?

Absolutely—try lemon curd, chocolate sauce, caramel drizzle, or even sweetened condensed milk for a Vietnamese touch.

Ok guys. These Vietnamese sponge cakes are good stuff. I'm glad it made a lot, because I was eating them as I was photographing, and they were disappearing quickly

Even the chocolate obsessed boyfriend fell in love with these...and that is really saying something.

MORE DESSERT...I hear you guys. Here are some other awesome treats to to treat your sweet tooth:

Light & Fluffy Japanese Cheesecake
The Best No Bake Cheesecake Balls
Caramel Marshmallow Crunch Brownies
3 Ingredient Oreo Balls
Salted Toffee Peanut Butter Fudge

Did you make these Vietnamese sponge cakes? Leave me a comment below and let me know how they came out?