Kurdish-style Sponge Cake

Ingredients

In this Kurdish adaptation of the Italian Pan di Spagna, we incorporate traditional Kurdish flavors and ingredients to create a unique twist. The cake retains its light and airy texture, but we infuse it with aromatic spices such as cardamom and cinnamon, which are commonly used in Kurdish cuisine. Additionally, we replace the traditional Italian vanilla extract with rosewater, a popular ingredient in Kurdish desserts, to add a floral note to the cake. We alse have the original recipe for Pan di Spagna, so you can check it out.

• 6 large eggs 6 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 tablespoon rosewater 1 tablespoon rosewater

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1.5g
• Carbohydrates (total, sugars): 38g, 22g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, baking powder, cardamom, and cinnamon into the egg mixture. Gently fold the dry ingredients into the batter until well combined.
4. 4.
   Stir in the rosewater, ensuring it is evenly distributed throughout the batter.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume and texture in the cake.
• Rosewater — Use a good quality rosewater for the best flavor. Adjust the amount according to your preference for a stronger or milder rose flavor.

Tips & Tricks

• To achieve a light and fluffy texture, be gentle when folding the dry ingredients into the batter.
• Allow the cake to cool completely before slicing to prevent it from crumbling.
• Dust the top of the cake with powdered sugar or garnish with edible rose petals for an elegant presentation.
• Serve the cake with a dollop of whipped cream or a drizzle of honey for added indulgence.
• For a festive touch, decorate the cake with sliced almonds or pistachios.

Serving advice

Serve the Kurdish-style Sponge Cake as a delightful dessert after a traditional Kurdish meal. It pairs perfectly with a cup of Kurdish tea or a glass of sweetened black tea.

Presentation advice

Present the cake on a beautiful platter, garnished with fresh flowers or edible rose petals. Dust the top with powdered sugar for an elegant touch. Cut the cake into slices and serve on individual dessert plates for a visually appealing presentation.