Doolsho (Cardamom Sponge Cake)

I felt this cake lacked depth. The second time I made it, I replaced 1/4 cup of sugar for jaggery (dark brown sugar will do), added orange zest and 1 tablespoon of Grand Marnier, and upped the cardamom and vanilla. I was really happy with the result!

Made it exactly according to instructions. The flavor and sponginess was perfect, though it came out a bit dry unfortunately. Still delicious though.

Replaced half the white flour with almond flour, halved the sugar, then served with a drizzle of honey. It’s been a guilt free breakfast cake with coffee over the past weekend.

I needed a significantly increased bake time for the center to not be raw. Additionally, I also added the egg whites last to incorporate ingredients fully without losing the fluffiness. When following the recipe exactly I ended up with a raw center that collapsed even though a toothpick came out clean when inserted at 20 minutes.

30 minutes seemed enough. Maybe a few minutes too much?

Thank you to the poster who suggested coating my Bundt pan with melted butter. First time I made cake I sprayed with oil and cake stuck horribly. Second time I used a brush and liberally coated with butter. Popped out like a dream. Cake seems to take a bit longer to bake than directions say but perhaps my oven runs cool. Both times cake was a hit with party attendees but much prettier the second go!!

This is a fabulous easy recipe. I am not a baker.... but have now made it twice with rave reviews from guests. I amped up the cardamom (used freshly ground seeds and measured a generous measure). I also amped up the vanilla. I had guests suggest that it would be delicious served as the base for a strawberry shortcake.... think I will have to try that! This recipe is a winner!

Yummy sponge cake! Would suggest baking for 25-30 min and a dollop of whipped cream to top off

Agree that upping the cardamom is a good move. Also, made this in a silicone bundt form, and it took almost twice as long to reach doneness. Amazingly, it keeps well and didn't feel stale even on the fourth day!

Just made this for a pot luck party and it was a big hit! The hostess is gluten free so I used Cup4Cup Gluten Free Flour and it was perfect. It’s a bit pricey but works better than others I have tried. (I have several gluten free people in my life) Next time I will double the cardamom. I know my oven tends to need the longest baking times so I started at 20 minutes. Using 5 minute increments I ended up adding additional 10 minutes. FWIW.

I made a half recipe and baked it in a 9 inch round cake pan for ~17 minutes and had no problems!

I doubled the cardamom because I love it. I ground it up fresh in a mortar and pestle. It’s so simple and beautiful and better than it has any right to be. So light like an angel food almost, but spongier. Will definitely make this again

This was really easy to make and came together quickly. I ground the cardamom from whole seeds and the cardamom flavor was great. But the cake was kind of tough. I followed the recipe to the letter— I wonder if the texture would be improved if the flour were added to the egg yolks before the whites were folded in? Or if I substituted cake flour for the all-purpose?

If you don't have a bundt pan, you can use a metal can such as a soup can or a tomato sauce can. Remove the label, wash the can, fill it will pie weights, dried beans, or rice, and place it in the center of your round baking pan. Carefully pour the mixture into the pan so the filled can stays in place.

Made this with freshly ground decorticated cardamom seeds which I have for making Scandinavian buns. I think I very slightly overcooked this, because it was on the dry side. I imagine it's easy to do since there isn't any oil. Except it being slightly dryer than I'd like, I enjoyed the texture, which was almost chewy. Mine deflated a lot when I removed it from the oven, but it didn't seem to matter. I might try changing the temperature later in the baking to try to get a chewier crust.