Doolsho (Cardamom Sponge Cake)

By Ifrah F. Ahmed

Updated April 21, 2024

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes, plus cooling
Prep Time
10 minutes
Cook Time
35 minutes, plus cooling
Rating
4(339)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 12 servings

  • Canola or vegetable oil, for greasing the pan

  • 1 cup plus 2 tablespoons/148 grams all-purpose flour, plus more for dusting

  • 6 large eggs, whites and yolks separated

  • 1 cup/200 grams cane or granulated sugar

  • 1 teaspoon ground cardamom

  • ½ teaspoon vanilla extract 

  • 1 teaspoon baking powder

  • ¼ teaspoon fine sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

41 grams carbs; 112 milligrams cholesterol; 231 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 138 milligrams sodium; 7 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
339 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

This was super easy to make. I wanted a lighter cake and this is it. I wasn’t sure if my kids would like cardamom, so I only used 1/2 teaspoon. It’s still there, but subtle. I also added a 1/2 teaspoon of vanilla pasted because it sounded fun. The outside is a little spongy/chewy. I liked it.

Cake Lady

This is a lovely cake. I recommend that you follow the recipe exactly to the letter and it will come out nicely.

drew

Very good, I would maybe up the cardamom a bit from the recipe. Would be great on a tea tray with a little jam.

Vera

Amazing recipe! Upped the cardamom and added orange zest, don’t leave that out. Served with whipped cream (not too sweet!), pomegranate seeds and a mint leaf for decoration. Everyone wanted seconds :)

mw

At 310° (I measured it afterwards because the temp seemed off) it took 29 minutes but came out fine. I ground my own cardamom and would not recommend adding more if you do that. I greased the pan with salted butter and didn’t flour it. The cake popped out of the form beautifully just a few minutes after baking.

Lidia

The cake turned out dry and didn't want to go out from the pan and the taste was just average.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.