Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 10 g baking powder
- 5 g ground cardamom
- 2 g salt
Wet Ingredients
- 4 eggs, room temperature
- 120 ml vegetable oil
- 120 ml whole milk, room temperature
- 10 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 175°C/350°F. Generously grease and flour the bundt pan to ensure the cake will release cleanly.
Sift the all-purpose flour, baking powder, ground cardamom, and salt into a medium mixing bowl. Whisk briefly to distribute the spices evenly.
In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and granulated sugar on high speed until the mixture triples in volume, turns pale yellow, and forms thick ribbons when the whisk is lifted.
Reduce the mixer speed to low. Slowly stream in the vegetable oil, whole milk, and vanilla extract until just incorporated.
Using a rubber spatula, gently fold the sifted dry ingredients into the wet mixture in three batches. Use a sweeping, bottom-to-top motion to maintain the trapped air until no dry flour streaks remain.
Pour the batter evenly into the prepared bundt pan. Bake at 175°C/350°F for 35 to 40 minutes. The cake is done when a wooden skewer inserted into the center comes out clean and the top springs back when lightly pressed.
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Chef's Notes
- Whip the eggs and sugar for at least 5 minutes. This is the foundation of a sponge cake and provides the structural air needed for a light texture.
- Freshly cracked green cardamom pods ground in a mortar and pestle provide a drastically superior, floral flavor compared to pre-ground spices.
- Do not open the oven door during the first 30 minutes of baking to prevent a sudden draft from collapsing the delicate sponge structure.
- Using oil instead of butter is traditional for this specific style of sponge, as it ensures the crumb remains incredibly moist even after a few days at room temperature.
Storage
Refrigerator: 5 days — Wrap tightly in plastic wrap to prevent the sponge from drying out.
Freezer: 3 months — Slice before freezing. Thaw overnight at room temperature.
