Saffron Cardamom Cake

soft, pillowy, rose chiffon & smooth, decadent, saffron buttercream

Nothing says "Look at me, I'm better than you!" more than saffron cardamom cake. From the world's most expensive spice to the pillowy texture within the flavorful cardamom chiffon, this cake is for those who know they are the best and are determined to delight themselves accordingly.

Ingredients:

For the cake:

• 2 cups cake flour

• 1 1/2 cups white sugar

• 1 tbsp baking powder

• 1.5 tsps cardamom

• 1 tsp salt

• 7 egg yolks, room temperature

• 7 egg whites, room temperature

• 3/4 cup water

• 1/2 cup vegetable or canola oil

• 2 tbsps rose water

• 1/2 tsp cream of tartar

For the frosting:

• 2 sticks unsalted butter (1 cup)

• 8 ounces cream cheese, softened

• 4 cups confectioners sugar

• 3/4 tsp saffron

• 1/4 cup dried edible roses (for decoration, optional)
  

Directions:

1. First, prepare the saffron butter for the frosting by crushing the saffron with a mortar and pestle. In a saucepan over medium heat, combine the butter and saffron. Bring to a simmer for three minutes, stirring occasionally, and let sit for ten minutes. Pour the saffron butter into a heat-proof bowl, and place in the fridge until the cakes are prepared.

2. Preheat the oven to 325°F and prepare three 6-inch baking pans with parchment paper and butter.

3. In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt.

4. In a small bowl, beat together egg yolks, water, oil, and rose water until frothy.

5. Fold egg yolk mixture into flour mixture until just combined.

6. In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.

7. In 4 even increments, fold egg whites into the cake batter.

8. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.

9. Let cool on a wire rack.

10. To continue preparing the frosting: In the bowl of an electric mixer, beat the cream cheese and cooled softened saffron butter for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners' sugar. Beat for a minute, or until you reach your desired consistency.

11. Cut your baked cakes horizontally into two equal layers. Stack and layer the cakes with frosting. Decorate the cake to taste. I decorated mine with dried edible roses!

12. Slice, serve, and enjoy!!