Doolshe

🍰 A cardamom sponge-style doolshe raised by well-whipped eggs, eight plain slices without icing or syrup.

Ingredients

• 120 g plain wheat flour
• 30 g food-grade cornstarch
• 4 medium eggs at room temperature, about 200 g without shells
• 120 g sugar
• 40 g unsalted butter melted then cooled to warm
• ½ tsp ground cardamom
• Small pinch salt
• 5 g butter for 20 cm round tin
• Baking-paper disc for tin base

Preparation

Preheat static oven to 170 °C. Grease 20 cm tin with 5 g butter and line base. Sift flour, starch, cardamom and salt.

Beat eggs and 120 g sugar eight to ten minutes until pale, voluminous and ribbon holds a few seconds. No baking powder.

Fold sifted dry ingredients in three additions with spatula from bottom. Do not beat hard and deflate.

Mix small portion batter into 40 g melted warm butter then gently fold back into bowl. Pour into tin without compressing.

Bake middle shelf about thirty to thirty-five minutes, keep door closed first twenty-five. Check set centre and skewer without raw batter; extend if needed.

Rest ten minutes in tin then turn onto rack and cool at least twenty more. Cut eight portions once stable. Never taste raw egg batter.