Recipe shared on Whatsapp grp if you know of a credit please dm I'll edit.
Picture credit: Fatima A Latif
Recipe shared and adapted slightly by Fatima A Latif @_culinaryinspiration_
Bismillah Hir Rahman Nir Raheem
*I made adjustments to create a saffron flavour For the sponge1 cup cake flour flour1 & 1⁄2 teaspoon baking powder1⁄4 teaspoon salt5 eggs separated1 cup sugar1 teaspoon vanilla1⁄3 cup milk* 50g butter* 1 teaspoon safrron essence and a pinch of saffron
Preheat oven to 180 deg. Spray a 9× 13inch pan liberally.( I used a glass pyrex dish) Combine flour, baking powder, & salt in a bowl.Set aside. Beat egg yolks & 3⁄4 cup sugar until pale yellow. Add the saffron and saffron essence, soft butter & milk. Mix the flour & egg mixture till well combined.
Whisk egg whites & gradually add in the remainder 1⁄4 cup sugar beat till stiff but not dry. Fold the egg whites into batter until combined.Spread in pan evenly. Bake for approx 20-25 minutues till done or toothpick comes out clean.
For 3 milk glaze:1 can evaporated milk1 cup fresh cream1 can condensed milk½ cup milk A drop of saffron essence and a pinch of saffron. Mix above in a mixing jug. When cake is done, cool slightly & poke holes all around. Slowly drizzle milk mixture all over cake. Keep approx a cup full aside for serving. Allow mixture to seep in and refrigerate for a few hours or overnight Topping2 cups whipping cream4 tablespoon icing sugar1 drop saffron essence And a pinch of saffron Whisk above till soft peaks form then increase speed till thick. Spread over cake evenly & decorate with saffron & edible roses. Refrigerate till serving. Serve with remaining milk mixture.Enjoy!