A light, airy sponge cake flavored with cardamom, often served with Somali tea (shaah) for dessert or breakfast.
Ingredients:
- 6 large eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour, sifted
- ½ tsp ground cardamom
- 1 tsp baking powder
- Pinch of salt
Preparation (1 hour):
- Preheat Oven: Preheat to 300°F (150°C). Grease a 9-inch round cake pan.
- Whip Egg Whites: In a clean bowl, beat egg whites with a mixer until soft peaks form (5 minutes). Gradually add sugar and cardamom, beating until stiff peaks form.
- Add Yolks: Beat in egg yolks one at a time.
- Fold in Dry Ingredients: Gently fold in flour, baking powder, and salt with a spatula until just combined.
- Bake: Pour batter into the pan. Bake for 40-45 minutes until a toothpick comes out clean. Cool on a wire rack.
- Serve: Slice and serve with tea or coffee.
