*Art paint brush dedicated for food preparation
Butter two 8" diam cake pans with 1-1/2 high sides Line pan bottoms with parchment paper; butter parchment. * I use Jack Peppin's techinique - Butter the cut parchment paper first. Then, press the butter side down onto the pan, then, flip butter side up. Using Whisk, whisk dry mixtures together -- **6 TBsp baker's sugar, baking powder, and salt onto a parchment paper or bowl. Set aside. **I did not want the cake to be too sweet, so I have 1 TBsp less sugar. * Beat egg yolks first till well beaten, then water, lemon zest and cardamom *(Powder - as I did not have the whole cardamoms). Beat all together until pale and foamy. Cover with plastic to keep from drying. Set aside. **Beat Egg whites with hand whisk, if you can, in medium bowl over a towel to keep the bowl from moving or use the cake pad (just any rubber pad.) **When the egg whites starts to foam, start adding 5 TBsp of sugar - 1 tsp at a time in streams. Keep whisking until whites resemble thick marshmallow fluff - "Thick", but still with glossy look
- Once egg whites are done, back to egg yolks mixture:
- *Take a large spoonful of egg yolk mixture into the bowl of Canola oil and mix it up a bit; then add into the egg mixture.
- Using a sifter, sift flour mixture into yolk mixture; do, fold, sift, fold, sift, fold, sift, gently till smooth.
Fold whites into batter in 3 additions. *Mix whites into egg mixtures with hand. Divid batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 min Cool in pans on racks for 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.) Combine 1/2 C cream and saffron in small saucepan Bring to simmer Remove from heat; let steep 20 minutes Chill until cold Beat remaining 2 C cream, powdered sugar, and Rose Water in large bowl until soft peaks form; Strain in Saffron Cream. Beat until peaks form. Place 1 cake layer, flat side up, on platter. Spread 1 C frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios