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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Method for Cake: | 2. Preheat oven to 325°F. | 3. Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside. | 4. Using the paddle attachment, start beating the egg yolks in a bowl. | 5. While beating the eggs, very slowly add water. Combine well. | 6. Now slowly add the oil to create an emulsion (smooth consistency). | 7. Add the sifted flour mixture in several batches to form a smooth batter. | 8. Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside. | 9. In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar. | 10. Beat until this mixture forms peaks and triples in volume. | 11. Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix. | 12. Pour the batter on to a 12” x 16” baking sheet, which has been coated with cooking spray and dusted with all-purpose flour. | 13. Place this tray on the top rack of the preheated oven. | 14. Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven. | 15. When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature. | 16. Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside. | 17. Method for Rose Frosting: | 18. Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment. | 19. Once frothy, gradually add the powdered sugar. | 20. Once the sugar is combined, add the food color with the help of a toothpick. | 21. Add the rose water. | 22. Continue beating until it triples in volume and forms peaks. | 23. Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag. | 24. Garnishing: | 25. Unsalted Shelled Pistachios, chopped. | 26. Edible Dried Rose Petals. | 27. Once, you have the frosting ready and the cake cooled, its time to get creative! | 28. Assembling: | 29. Place one cake circle at the bottom of a glass bowl. | 30. Pipe the prepared frosting to cover this cake circle. | 31. Place another cake circle on top of this frosting and repeat part 2. | 32. Garnish with pistachios and rose petals. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1	cup		495.94	106.9011	11.234000000000002	1.1782
sugar	14	tablespoons	powdered divided	279.825	52.507	8.7587	4.368
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
table salt	1	pinch		0.0	0.0	0.0	0.0
egg	3		separated	214.5	1.08	18.84	14.265
water	6	tablespoons		0.0	0.0	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
cardamom pod	1		crushed	-	-	-	-
cooking spray				-	-	-	-
purpose flour				-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	7	tablespoons	powdered	217.84	55.8712	0.0	0.0
rose water	1 1/2	1/2		0.0	0.0	0.0	0.0
pink food coloring				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.