This is a luxuriously golden, aromatic milk cake featuring a light sponge soaked in a fragrant saffron milk mixture, topped with saffron-infused whipped cream and a sprinkle of pistachios.

Why You’ll Love This Recipe

• The unique floral aroma of saffron makes this dessert feel elegant and special.
• The airy sponge absorbs the milk mixture perfectly, giving a soft, rich texture.
• It’s an excellent make-ahead dessert, ideal for gatherings.
• The creamy saffron topping adds both color and flavor without being overpowering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 5 large eggs, yolks and whites separated
• ¼ teaspoon lemon juice
• 1 ¼ cups sugar (268 g), divided
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon saffron strands, crushed
• ⅓ cup whole milk (≈ 79 ml)
• 1 ⅔ cups all-purpose flour (≈ 240 g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

For the Soaking Mixture:

• ¾ cup whole milk (≈ 177 ml)
• ¼ teaspoon saffron strands, crushed
• 300 ml sweetened condensed milk (or half for less sweetness)
• 354 ml evaporated milk (1 can)

For the Cream Layer:

• 400 ml heavy cream (35% fat)
• ¼ teaspoon saffron strands, crushed
• 2 tablespoons powdered sugar

For the Garnish:

• 2 tablespoons crushed pistachios
• ⅛ teaspoon saffron strands (optional)

Directions

1. Preheat the oven to 350°F (≈175°C).
2. In a clean bowl, whip the egg whites until foamy. Add the lemon juice and slowly incorporate ¼ cup of sugar while beating until medium peaks form.
3. Warm the ⅓ cup whole milk on low heat, add the crushed saffron, and set aside.
4. In a separate bowl, beat the egg yolks with the remaining 1 cup sugar and vanilla until pale. Mix in the saffron milk.
5. Sift the flour, baking powder, and salt into the yolk mixture and whisk gently until smooth without over-mixing.
6. Fold in a portion of the whipped egg whites to lighten the batter, then fold in the rest carefully until fully combined.
7. Pour the batter into an ungreased 9×13-inch (≈23×33 cm) glass pan. Bake for 30–35 minutes or until a toothpick comes out clean.
8. Prepare the soaking mixture by combining saffron milk, condensed milk, and evaporated milk.
9. Cool the cake for 5 minutes, poke all over with a fork, and pour the milk mixture evenly over the surface. Refrigerate for at least 1 hour or overnight.
10. Whip the heavy cream with powdered sugar and saffron until soft peaks form. Spread over the chilled cake.
11. Garnish with pistachios and a few saffron strands.

Servings and timing

• Servings: 12
• Prep Time: about 15 minutes
• Cook Time: about 30 minutes
• Chill Time: at least 1 hour
• Total Time: approximately 1 hour 45 minutes

Variations

• Reduce condensed milk for a less sweet version.
• Add a few drops of rose water for a floral twist.
• Swap pistachios for finely chopped almonds or hazelnuts.
• Use gluten-free flour for a gluten-free version.
• Use lighter cream for a less rich topping, though texture may vary.

Storage/Reheating

• Store covered in the refrigerator for up to 5 days.
• Best served cold; reheating is not recommended.
• If making ahead, add the whipped cream just before serving for best texture.

FAQs

What gives this cake its golden color?

The saffron strands naturally tint the milk and cream, creating a rich golden hue.

Can I make this cake less sweet?

Yes, use half the amount of sweetened condensed milk in the soaking mixture.

Why separate the eggs?

Separating the eggs allows you to whip the whites, which gives the cake its light, airy structure.

Can I use powdered saffron instead of strands?

You can, but strands offer better aroma and deeper color when freshly crushed.

Can I use low-fat milk?

Whole milk provides richness, but low-fat milk works if needed, though the flavor may be slightly lighter.

How long should I let the cake soak?

At least 1 hour, but overnight produces the best texture.

Can I make this recipe in a smaller pan?

Yes, but baking time will change. A smaller pan creates a thicker cake requiring a few extra minutes in the oven.

Can I freeze saffron milk cake?

Freezing is not recommended due to the milk mixture and whipped cream layer, which may separate.

Why is my cake dense?

Over-mixing the batter or deflating the egg whites can reduce the airiness.

Can I prepare the cream layer ahead of time?

For best texture, whip the cream just before spreading it on the cake.

Conclusion

This saffron milk cake is a beautifully aromatic, tender, and luxurious dessert that feels special yet is simple to prepare. With its creamy topping, moist sponge, and subtle saffron flavor, it’s ideal for gatherings and make-ahead desserts. Serve it chilled and enjoy a dish that is both elegant and satisfying.

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