Doolsho (Somali Sponge Cake)
Doolsho is simple yet a delicious fluffy Somali sponge cake with a hint of fragrant sweet cardamom. This cake melts in your mouth, and it goes great with dipping in milk or tea YUM! My family loves this cake, and when you are baking it you can smell the aroma throughout the house and all you can hear is “is it done yet”? lol Give it a try and let me know what you think. I hope you enjoy it as much as we do!
6 eggs room temperature
1 cup granulated sugar
1 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 cup canola oil
Butter and flour (or spray with baking spray) a 10″ diameter, 3 1/2″ high cake pan.
Put the eggs in the bowl of your stand mixer and beat the eggs for a minute, then add the sugar and beat the eggs until very fluffy and pale yellow (about 8 to 10 minutes on medium/high speed). Then add the oil slowly while is mixing
Sift the flour, salt and cardamom on top of the egg mixture, a little at a time, and fold it gently with a spatula.
Pour the batter into the prepared pan. Bang the pan couple times on the counter. Bake for 25-30 minutes or until an inserted toothpick comes out clean. (Remember: do not open the oven)
Remove the cake from the oven, let it cool for 5 minutes, then loosen around the edges with a knife (if needed), then flip it on a wire rack upside down. Let it cool completely.
Categories: cake, dessert, Sponge cake
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