Week 131: Doolsho

Doolsho is a Somalian cake. It’s a cardamom sponge cake, and its name is inspired by the Italian word: dolce.

Jump to the recipe!

Doolsho feels like the perfect mix of spice cake and sponge cake. It’s light and fluffy but also packed with flavor.

I also saw that Somali Milk Cakes, similar to tres leches cakes, feature a sponge made out of this doolsho recipe.

It’s such a versatile recipe, but perfect for a celebration or an afternoon tea. My family has already devoured this cake.

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RECIPE:

INGREDIENTS:

• 7 eggs, separated

• 1 teaspoon baking powder

• 3/4 teaspoon cardamom

• 1/4 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1 1/4 cups granulated sugar

• 1 cup all-purpose flour

STEPS:

1. Preheat your oven to 350 degrees F, and grease a bundt cake pan with butter or baking spray.

2. In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Slowly add the egg yolks one at a time. On low speed, incorporate the baking powder, cardamom, nutmeg, and cinnamon, followed by the sugar. Fold in the flour and pour the batter into your prepared pan.

3. Bake for 35 minutes. Allow to cool to room temperature before flipping the cake onto your serving plate.

Enjoy!

The Bored Baker 👩🏽‍🍳