Goan Fofos de Ovo

Prepare the Eggs and Final Batter

• While the semolina mixture cools, preheat your oven to 180°C (350°F). Grease and flour a 12-cup muffin tin, or line it with paper cups.
• Separate the egg whites and yolks into two clean, dry bowls. Ensure there is no trace of yolk in the whites.
• Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. The whites should hold their shape when the beaters are lifted.
• In the second bowl, beat the egg yolks with the cardamom powder and vanilla extract (if using) until they are pale, thick, and creamy.
• Once the semolina mixture is completely cool, add the beaten egg yolk mixture to it and mix thoroughly until well combined.
• Gently fold the beaten egg whites into the semolina batter in three additions. Use a spatula in a cutting and folding motion to incorporate the whites without deflating them.
• Sift the baking powder over the batter and give it one final, gentle fold to combine.

Bake the Fofos

• Carefully spoon the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full.
• Bake in the preheated oven for 20-25 minutes.
• The fofos are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
• Do not overbake, as they can become dry.

Cool and Serve

• Remove the muffin tin from the oven and let the fofos cool in the tin for 5-10 minutes.
• Gently transfer them to a wire rack to cool completely before serving.
• Enjoy these light, fluffy cakes with a cup of tea or coffee.