Phèn la cake, also known as pancake, flour cake, is a type of cake that does not require too complicated ingredients; the method is quite simple, just use the available kitchen appliances to make a delicious batch of cake. Let’s join TasteVN get cooking and discover 2 recipes right away!
1. Phèn la cake
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Preparation
10 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Phèn la cake For 3 people
Flour 160 gr Baking powder 10 gr Unsweetened fresh milk 200 ml Eggs 2 eggs Sugar 2 tablespoons Salt 1/2 teaspoon Cooking oil 1 tablespoon Vanilla 1 tube
Ingredient images
How to make Phèn la cake
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Beat the eggs
Put 2 eggs, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1 tablespoon of cooking oil, and 1 tube of vanilla into a bowl, mix well and beat until the sugar dissolves.
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Frying the cake
Scoop the batter into a pan and fry on low heat. When the batter starts to bubble slightly and sets, gently flip the cake over with a spatula, fry for another 3 minutes, then remove the cake. Repeat until all the batter is used up.
Tip: If you are not using a non-stick pan, add a little cooking oil to the pan and use a cloth to spread the oil evenly across the bottom of the pan to prevent the cake from sticking.
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Final Product
The finished “Bánh phèn la” will have a dark brown, soft, and smooth crust, delicious and certainly worth trying. You can enjoy it with any fruit you like, and adding jam or honey makes it even better. Let’s head to the kitchen and try making this cake to treat your family!
2. Bánh phèn la (recipe shared by a user)
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Bánh phèn la (recipe shared by a user) Serves 2
All-purpose flour 95 gr Baking powder 1/2 teaspoon (Baking powder) Chicken eggs 2 pieces Honey 1 tablespoon Unsweetened fresh milk 90 ml Lemon juice 1/2 teaspoon Sugar 30 gr Salt a pinch
How to make Bánh phèn la (recipe shared by users)
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Make the batter mixture
First, put 1 chicken egg, 90ml of unsweetened fresh milk, 15gr of sugar, and 1 tablespoon of honey into the bowl and mix well.
Next, add 95gr of flour, 1/2 teaspoon of baking powder, and continue to mix until the mixture is well combined.
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Whipping Egg Whites
In a separate bowl, add 1 egg white, a little salt, and 1/2 teaspoon of lemon juice, then use an electric mixer to beat on low speed until tiny bubbles form like soap.
Next, divide 15g of sugar into 2 parts, adding each part to the egg white mixture and beating on medium speed until dissolved. When adding the second part of sugar, increase the mixer speed to the highest setting and beat until the egg whites are soft and form a peak that bends down.
Tip:
- Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding it all at once.
- The egg whites should be at room temperature and free from impurities like grease before whipping.
See details: How to whip egg whites
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Fold the egg whites into the flour mixture
Divide the whipped egg whites into 3 portions, then add 1 portion to the flour mixture and mix well.
Next, gradually add the remaining 2 portions into the bowl, using a spatula to gently fold the mixture from the bottom up.
Insert the spatula to the bottom of the bowl, push the heavier ingredients up, and flip them to the side (scoop and flip from the bottom up). Continue this process until the mixture becomes smooth and silky.
Note: This is the folding technique in baking; you should fold correctly to avoid breaking the small air bubbles, as this will cause the cake to be dense and not rise properly.
See more: 5 basic mixing methods you need to know when starting to bake
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Frying the cake
Place a non-stick pan on the stove and heat it over medium heat, then add a little cake batter and fry on low heat for 1 minute until bubbles form on the surface.
Next, flip the cake over and fry for another 30 seconds until cooked. Repeat this process until all the remaining batter is used up.
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Finished product
The fried Bánh phèn la is aromatic, the cake is soft, fluffy with a sweet, rich flavor that is very appealing, ensuring that anyone who tries it will love it for being so delicious.
Tips for successful execution
- If you like it sweeter, you can add an extra 1/2 tablespoon of sugar.
- If you want the cake to be fluffier, you can add a bit of baking powder or beat the egg whites before mixing the cake batter.
How to preserve phèn la cake
- If you don’t finish the phèn la cake, store it in a clean glass jar, tightly closed, and consume within 1 – 2 days at room temperature, 3 days in the refrigerator.
- If the cake becomes soggy, place it in the microwave for about 10 minutes at medium temperature, and it will become crispy again.
See more:
It’s really simple to make 2 dishes of phèn la cake using a non-stick pan, isn’t it? Let’s get cooking right away, TasteVN wishes you success!
