Cardamom Sponge Bundt Cake
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
6 large eggs, room temperature
½ tsp cream of tartar
1 cup granulated sugar
1 ½ tsp cardamom seeds (removed from shell and finely ground)
1 tsp vanilla paste
1) Preheat the oven to 350 degrees and spray your prettiest bundt pan with baking spray with flour. Use a pastry brush to evenly coat the side of the pan.
2) Crack open the cardamom pods and remove enough seeds to measure 1 ½ tsps. Finely grind them with a mortar and pestle and set aside.
3) In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4) Separate the eggs – the whites into the bowl of a standing mixer and the yolks in a small bowl. Add the ½ tsp cream of tartar to the whites and whip until stiff peaks form. Use a spatula to remove the whites to a glass bowl. Don’t wash the bowl.
5) Return the bowl to the mixer and whisk together the sugar, cardamom, yolks, and vanilla until creamy yellow, about one minute.
6) Remove the bowl from the mixer and gently fold in the whites, in thirds, just until combined. Add the flour mixture, in thirds, gently folding until just combined.
7) Gently add the batter to the prepared pan and bake for 20-21 minutes until golden in color and a wooden skewer comes out clean.
8) Let the cake cool completely in the pan and then invert onto your serving plate. Lightly dust the top with granulated sugar.
