Image by JCarrot

The saffron in the cake adds not only its distinctive beautiful color but also an elegant earthiness. Remember, rosewater and orange blossom water (which can be found in the baking sections of most grocery stores) are exotic and potent. A little goes a long way.

This recipe can also be used to make a gorgeous batch of cupcakes. Make each one a work of art by decorating the tops with non-sprayed rose petals and dried, candied orange rind.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Persian Chiffon Cake

1-cup water

1 teaspoon saffron threads

2/3 cup vegetable oil (I prefer Canola)

8 egg yolks

Zest of 2 oranges

1 tablespoon vanilla extract

14 ounces cake flour

14 ounces sugar

4 teaspoons. baking powder

1-teaspoon salt

8 egg whites

Preheat oven to 350Line 2 9-inch cake pans with parchment or 1-11X17 pan. Bring the water to a simmer. Add the saffron threads and cool completely. Whip oil and yolks until combined and mixture is lightened and airy. Stir in water and vanilla.

Sift flour and 1/3 sugar, baking powder and salt. Stir into yolks and whip at high speed for 1 minute to combine. In a clean mixing bowl fitted with a clean whip, whip the egg whites until they form medium peaks. Slowly add the remaining sugar while continually whipping until stiff peaks form. Fold the whites into the batter. Pour into the lined cake pans. Bake until the top springs when lightly pressed (about 25 minutes).

For the glaze

½ cup of powdered sugar

1 teaspoon rosewater

1-2 tablespoons Orange blossom water

Zest of 1 orange

½ cup roasted and chopped pistachios (optional)

Whisk the powdered sugar, rosewater and water until the mixture forms a thick glaze. Add the orange zest. Pour over the cooled cake and garnish with chopped pistachios.

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

—  Rachel Fishman Feddersen, Publisher and CEO

2X match on all Passover gifts!

$90 → $180 $180 → $360

$360 → $720

Other amount