Doolsho (Cardamom Sponge Cake) 둘쇼 (카다맘 스펀지 케이크)

[홀랜]

Ingredients

Yield:8 to 12 servings

• Canola or vegetable oil, for greasing the pan
• 1cup plus 2 tablespoons/148 grams all-purpose flour, plus more for dusting
• 6large eggs, whites and yolks separated
• 1cup/200 grams cane or granulated sugar
• 1teaspoon ground cardamom
• ½ teaspoon vanilla extract
• 1teaspoon baking powder
• ¼ teaspoon fine sea salt

Preparation

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.