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Doolsho (Cardamom Sponge Cake)

Doolsho (Cardamom Sponge Cake)

cooking.nytimes.com
While doolsho is simply translated as “cake” from the Somali language, this cardamom sponge cake is perhaps the most well-known cake among Somali people. This light cake gets its airiness from egg whites, which are whipped until cloudlike. Doolsho is an integral part of the Somali casariyo (afternoon tea) tradition, in which thick, cardamom-dotted slices are served alongside homemade cookies, sticky bright red xalwo (Somali-style halwa, an intensely sweet cardamom-scented dessert) and steaming cups of spiced shaah (chai) or gingery qahwo (coffee). It’s not only a coveted afternoon snack, but also a beloved dessert and the star of the to-go boxes that are a fixture of traditional weddings. While this cake is served plain without any bells and whistles such as frosting or glaze, its simplicity allows the floral flavor of the cardamom to bloom.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons

Ingredients

Instructions

  1. Step 1

    Heat the oven to 350 degrees. Grease a 10-inch Bundt pan with canola or vegetable oil. Lightly dust the inside of the pan with some flour, then tap out the excess.

  2. Step 2

    Pour the egg whites into a medium bowl. Using a hand or stand mixer, whip the egg whites until stiff peaks form, 4 or 5 minutes.

  3. Step 3

    In a large bowl, combine the egg yolks, sugar, cardamom and vanilla and beat together until the yolk mixture is a light, creamy yellow, about 1 minute.

  4. Step 4

    Add the egg whites and, using a flexible spatula, fold into the yolk mixture by gently scooping up some of the mixture from the bottom and folding it over the whites on the top, rotating the bowl and repeating until no streaks are visible.

  5. Step 5

    In a small bowl, combine the 1 cup plus 2 tablespoons/148 grams flour with the baking powder and salt. Mix together thoroughly and then stir into the egg mixture a little at a time until fully incorporated.

  6. Step 6

    Pour the cake batter into the cake pan and bake for 17 to 20 minutes until golden in color or until a tester comes out clean. Let the cake cool completely before flipping onto a plate.

  7. Step 7

    Slice to serve. Doolsho will keep, covered at room temperature, for 2 to 3 days.
NY Times
cooking.nytimes.com