Hot Milk Sponge Cake with Saffron(Zafran / Kesar) and Pistachios- recipe with eggs and without eggs included
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 1/2 kg cake
1 1/2CupsAll purpose Flour /Maida
1 1/2TspBaking Powder
2Eggs or 1/3 cup Yohurt
1CupGranulated SugarI prefer Parys
Mix the Flour,baking soda and powder and set aside
Heat the milk and butter till the temperature is just above what you would be comfortable touching.
Let the butter melt.Add the Saffron strands and vanilla.
In a Bowl beat or whisk together the eggs and sugar till the mixture turns pale and sugar is well incorporated.
Add the hot milk mixture to the butter mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
Add in the flour mixture next and combine well.
Add in the pistachios.
Pour the batter in a prepared tin.
Bake for 30-40 minutes at 180 degrees or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.
The cake batter is thinner than regular cake. Never boil the milk and butter.