Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 10 g baking powder
- 4 g ground cardamom
- 2 g salt
Wet Ingredients
- 4 eggs, room temperature
- 200 g granulated sugar
- 120 ml vegetable oil
- 120 ml whole milk, room temperature
- 5 ml vanilla extract
Pan Preparation
- 10 g unsalted butter, softened
- 10 g all-purpose flour
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F. Generously coat the inside of the bundt pan with softened butter, ensuring all crevices are covered, then dust with flour and tap out the excess.
Pass the all-purpose flour, baking powder, ground cardamom, and salt through a fine-mesh strainer into a medium mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature eggs and granulated sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume. This creates the light sponge structure.
Reduce the mixer speed to low. Slowly stream in the vegetable oil, whole milk, and vanilla extract. Mix just until the liquids are fully incorporated into the egg foam.
Remove the bowl from the mixer. Using a silicone spatula, gently fold the sifted dry ingredients into the wet mixture in three separate additions. Use a sweeping under-and-over motion to avoid deflating the aerated eggs.
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter once to release any large air bubbles. Bake in the center of the oven at 175°C/350°F for 40 to 45 minutes.
Remove the cake from the oven and let it rest in the pan on a wire cooling rack for exactly 10 minutes. Place the cooling rack over the pan and carefully invert it to release the cake. Allow the cake to cool completely before serving.
Chef's Notes
- For the absolute best texture, ensure your eggs and milk are fully at room temperature before mixing. This allows the batter to emulsify properly and trap the maximum amount of air.
- Freshly removing the seeds from green cardamom pods and grinding them in a mortar and pestle will provide a vastly superior, more floral aroma compared to pre-ground spices that have been sitting in the pantry.
- Beating the eggs and sugar until pale and thick is the single most crucial step for a light, airy Doolshe. Do not rush this process; let the mixer run for the full 5 minutes.
- Using oil instead of melted butter in this sponge guarantees a remarkably moist crumb that stays soft for days even when stored in the refrigerator.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the crumb from drying out.
Freezer: 3 months — Wrap individual slices tightly in cling film followed by aluminum foil to prevent freezer burn.
Reheating: Bring to room temperature naturally, or warm slightly in the microwave for 10 seconds to restore softness.
