INGREDIENTS
1
large egg white
1/4 cup
sugar
Petals from 2 organic roses
1 cup
cake flour
14 tbsp
superfine sugar, divided
1 1/2 tsp
baking powder
1/4 tsp
kosher salt
3
large eggs, separated
6 tbsp
water
1/4 cup
canola oil
1 tsp
fresh lemon zest
1/2 tsp
ground cardamom
2 cups
chilled heavy whipping cream
saffron threads
2/3 cup
powdered sugar
1 tsp
rose water
2 tbsp
natural, unsalted pistachios, chopped