An airy chiffon cake infused with cardamom. The rosewater whipped cream has saffron and a touch of vanilla for an enchanting result!
Preheat oven to 325 degrees. Grease two 8 inch cake pans.
In a bowl, sift flour, salt, baking powder, cardamom, and 1/2 cup of sugar,
In a second bowl, whisk egg yolks, water, oil.
Add wet mixture to dry ingredients and mix.
In a stand mixer, whisk up egg whites. When frothy, add in remaining sugar gradually until mixture resembles marshmallow fluff.
In 3 additions, fold into batter. Do not overmix.
Divide into 2 cake pans and bake for approx. 18 minutes. Let cool completely!
In a small saucepan, bring 1/2 cup heavy cream and saffron to simmer then remove from heat and steep 20 minutes. Then, chill until use.
In stand mixer, with whisk attachment, add heavy cream. Strain saffron cream in. Begin whisking and add in powdered sugar, vanilla, and rosewater. Whip until stiff. Frost and dust with pistachios.