Saffron and Rosewater CakeSaffron and Rosewater Cake Recipe

The Saffron and Rosewater Cake is a delightful and aromatic cake made with various recipes. In this guide, we’ll explore how to make this delicious cake step by step.

Ingredients for Saffron and Rosewater Cake

  • 2 cups flour
  • 3 eggs
  • ⅔ cup milk and rosewater mixture
  • ⅔ cup sugar
  • 1 package baking powder
  • 2 tablespoons vegetable oil
  • Pinch of vanilla extract
  • Saffron syrup, as needed

How to Make the Saffron and Rosewater Cake

Step 1: Prepare the Egg Whites and Yolks

First, separate the egg whites and yolks into two bowls. Add half of the sugar to the bowl containing the egg whites.

Step 2: Whisk the Egg Whites

Now, use a hand mixer on high speed to beat the egg whites for 5 to 7 minutes, until they become fluffy and aerated. Store the egg white mixture in the fridge to keep it from losing its texture.

Step 3: Heat the Oven

Preheat the oven to 180°C. Let it fully warm up. Next, add the remaining sugar, saffron syrup, vegetable oil, and vanilla extract to the egg yolk mixture. Beat well until smooth and consistent.

Step 4: Add Rosewater and Milk

Pour the milk and rosewater mixture into the egg yolk mixture. Stir just enough to combine the ingredients together.

Step 5: Incorporate Flour and Baking Powder

Sift the flour and baking powder three times, and then gradually add to the egg mixture in two or three stages. Mix gently using a spatula to combine, working in a circular motion.

Step 6: Fold in the Egg Whites

Once you have added all the flour, gently fold in the chilled egg whites. Use a folding motion to ensure the egg whites maintain their fluffy texture. Grease and flour your cake pan.

Step 7: Bake the Cake

Pour the batter into the prepared pan. Gently tap the pan on the counter a few times to remove air bubbles. Place the pan in the middle rack of the preheated oven and bake for 40-50 minutes. Check doneness by inserting a wooden skewer—if it comes out clean, the cake is ready.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and allow it to cool for a few minutes. Then, transfer it to a cooling rack to cool completely.

Step 9: Garnish and Serve

Flip the cake onto your desired serving platter. Dust the top with powdered sugar and garnish with ground pistachios if desired. Serve it with a hot cup of tea. Enjoy your Saffron and Rosewater Cake!



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