This is my daughters first attempt to decorate a cake. We chose a cream cheese frosting to put on the eggless saffron cake. O often get questions about frosting and which one is best. This depends on choice. Butter cream has a smoother finish . Today i will teach you the new improved version of my eggless saffron and rose cake with the frosting.
INGREDIENTS FOR THE SAFFRON CAKE:
125 grams of white plain yogurt, put it in a cup and use that cup as your measurement
2 measurements of sugar
3 measurments of self raising white flour or cake flour
1 measurement of cooking oil
3/4 measurement of milk or soya milk
1 teaspoon of lemon juice
1 pinch of Nitu Didi Pure Spanish saffron
1(2 teaspoon of ground cardamom
2 tablespoons of rose water
a pinch of salt
2 teaspoons of baking powder
Preheat the oven to 180 degrees. Line a round baking tin with parchment (wax) paper. Mix the yogurt , saffron, milk and lemon juice and leave it for 5 minutes. Then add the sugar and all the ingredients. Mix well to a smooth batter. Put in the tin and bake for about 30-40 minutes till done. Cool completely and then frost the cake.
FOR THE FROSTING:
300 ml of whipping cream (see here), chilled
130 grams of powdered sugar ( i used my magic bullet to powder the sugar)
250 grams of cream cheese , at room temperature , use this one
essence of your choice ( i did not add any)
Mix the cream cheese will half the sugar till its nice and frothy. Whip the cream with the other half of the sugar till its fluffly. See my youtube video on “how to make home made butter” if you need to be guided on how to whip cream. Fold in the cream cheese mixture into the whipped cream carefully. Mix in essence of your choice and color the mixture as you wish. Spread onto your cooled cake.
To buy my lovely spanish saffron do visit my online store
HOW TO MAKE BUTTER BY WHIPPING CREAM