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Vietnamese Sweet Syrup Cake

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Vietnamese Sweet Syrup Cake

Vietnamese Sweet Syrup Cake is a cherished treat often enjoyed during family gatherings and festive occasions. This home-style dessert is a staple in many Vietnamese households, where it's crafted with care and shared generously. The recipe has been passed down through generations, reflecting the warmth and hospitality of Vietnamese culture. It's not a dish for special events alone but a comfort food that finds its place on the table whenever there's a need for a sweet, familiar indulgence.

The cake itself is a delightful balance of sweetness and richness, with a tender crumb that soaks up the syrup beautifully. The buttery flavor, enhanced by a hint of salt, creates a comforting, melt-in-the-mouth experience. Each bite is a pleasant reminder of home, where the cake is often served as a simple yet satisfying dessert. There's a joy in its simplicity, allowing the ingredients to shine and the sweetness to linger on the palate.

Ingredients

  • 200 gflour
  • 150 gsugar
  • 100 gbutter
  • 3eggs
  • syrupto soak

Method

  1. Begin by bringing 3 eggs and 100 g of butter to room temperature. This helps them blend smoothly into the batter, ensuring a uniform texture. If the butter is still firm, cut it into small pieces to speed up the softening process.
  2. In a large mixing bowl, cream together the softened butter and 150 g of sugar until the mixture is light and fluffy. This will take a few minutes of vigorous mixing and is crucial for incorporating air, which helps the cake rise. The mixture should be pale in color and have a smooth, creamy texture.
  3. Add the room temperature eggs one at a time to the butter-sugar mixture, beating well after each addition. This gradual incorporation prevents the batter from curdling and ensures a smooth consistency. The batter should become glossy and slightly thickened.
  4. Sift 200 g of flour into the wet ingredients, folding gently with a spatula. This technique helps retain the air you've incorporated, resulting in a lighter cake. Continue folding until no streaks of flour remain, but be careful not to over-mix as this can make the cake dense.
  5. Pour the batter into a prepared baking pan, smoothing the top with a spatula. Use a pan that is approximately 20 cm in diameter to ensure even baking. Tap the pan gently on the counter to release any trapped air bubbles.
  6. Bake in a preheated oven at 175°C (347°F) until the cake is golden brown and a skewer inserted into the center comes out clean. This should take about 25-30 minutes, but rely on the visual cue and skewer test for doneness. The cake should have a firm, springy texture when pressed lightly.
  7. Once baked, allow the cake to cool slightly in the pan for about 10 minutes. This resting time helps the cake set, making it easier to handle. Then, transfer it to a wire rack to cool completely.
  8. To finish, generously drizzle the cooled cake with syrup to soak. This step is essential for adding moisture and sweetness, characteristic of a Vietnamese Sweet Syrup Cake. Allow the syrup to absorb fully before serving, ensuring the cake is moist and flavorful.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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