Middle EasternKuwaiti Gers Ogaily (Saffron and Cardamom Sponge Cake)
A light sponge cake with no butter or oil in the batter, coloured gold with saffron, scented with cardamom and rose water and topped with sesame. Kuwaitis serve it with tea.
Makes: One 20 cm cake
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparing
10 minutesSoak the saffron in the warm milk and rose water for 10 minutes. Heat the oven to 180°C, butter a 20 cm tin and scatter half the sesame over the base.
Success cueOrange saffron liquid and a sesame-lined tin.
- 02
Beating
8 minutesBeat the eggs with an electric mixer for 5 minutes until pale and doubled. Add the sugar and vanilla and beat for 2 to 3 minutes more until thick and glossy.
Success cueA thick foam that holds a trail for a few seconds.
- 03
Folding
3 minutesSift the flour and cardamom over the eggs and fold them in gently with a spatula, then fold in the saffron liquid.
Success cueAn even yellow batter with no flour streaks.
Watch outFold, do not stir, or the air is lost.
- 04
Baking
30 minutesOven heatPour into the tin, scatter the rest of the sesame on top and bake for 25 to 30 minutes until golden and a skewer comes out clean.
Success cueA golden, springy top.
- 05
Cooling
10 minutesCool in the tin for 10 minutes, then turn out and slice.
Success cueThe cake comes away from the sides.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
All the lift comes from the beaten eggs, so beat them fully before the sugar goes in.
- • Room-temperature eggs whip higher and give a lighter cake.
- • Do not open the oven in the first 20 minutes.
Common mistakes
- • Adding the sugar before the eggs are pale and thick, which limits the rise.
- • Over-baking, which dries a cake that has no fat in the batter.
Substitutions
- • Instead of rose water: more milk
- • Instead of vanilla: leave it out and add ½ teaspoon more cardamom
Serving ideasServe in slices with karak tea or Arabic coffee.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 230
- Protein
- 7.8g
- Carbs
- 34.2g
- Fat
- 6.9g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Egg, Wheat / gluten, Milk, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why is it called gers ogaily?
Gers means a round cake. Ogaily is often linked to the Ogailat traders who travelled between Najd, Iraq and the Levant, though Kuwaitis now see it as their own.
Why did my cake sink?
The eggs were under-beaten or the batter was stirred hard, so the air escaped. It can also sink if the oven is opened too early.
Can I bake it in a tube pan?
Yes, a tube pan is the traditional shape. Start checking after 20 minutes because the ring bakes faster.
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