Delicious Saffron Cake Recipe

Saffron Cake drizzled with condensed milk frosting and sprinkled with saffron

Delicious Saffron Cake Recipe

Your sweet tooth cravings just got better with this delicious Saffron Cake. The softest, most pillow-y, and moist saffron cake recipe ever!

Course Dessert

Cuisine American, International

Prep Time 20

Cook Time 42

Total Time 1 2

Servings People

Calories 267kcal

Author Savory Thoughts

Equipment

Hand Mixer
Mixing Bowl

Ingredients

Cake Batter:

1 Tsp. Saffron
4 egg yolks
⅓ cup sugar
¼ cup vegetable oil
½ cup water
1 cup all purpose flour
1½ teaspoon baking powder
½ teaspoon salt kosher

Egg White Mixture:

4 egg whites
1 teaspoon vinegar
⅓ cup sugar

Condensed Milk Frosting (Optional - Powder for sprinkling will work as well):

1 can condensed milk (14 oz) chilled
½ cup powdered sugar
½ Tsp. Saffron optional

Instructions

Preheat the oven to 350°.
Mix together the saffron and water. Stir and set aside.
Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy.
Add the oil and water. Mix.
Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible.
In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.
Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
Line the pan with parchment paper and slowly pour batter into the pan.
Bake at 350° for 25 minutes or until toothpick that's inserted in center comes out clean.
Allow cooling in pan or mold for 30 minutes on a wire rack; remove cake from pan. Cool completely!
In a medium bowl, pour the condensed milk and saffron. Using an electric mixture, on high speed, mix the milk for 4 minutes.
Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods. Refrigerate for at least 1 hour before cutting and serving. Serve as desired and enjoy!
*** If you are not using the frosting method, sprinkle the cake with powder sugar.

Notes

Quick Tips:

Best to use parchment paper to help remove the cake without a hassle.
Do not over bake your cake. It is best to remove it from the oven the minute the toothpick comes out clean from the middle.
Coconut condensed milk or regular condensed milk will work. Taste may alter.

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**** Calories are estimated per serving.

Nutrition