Aarsi’s Luxurious Cardamom Chiffon Heart Cake
Experience the essence of love with Aarsi’s Luxurious Cardamom Chiffon Heart Cake, a delightfully airy creation infused with aromatic cardamom reminiscent of Indian sweets. This luscious chiffon cake is layered with vibrant rose-flavored frosting that tantalizes the taste buds and melts in your mouth. Each slice is a masterpiece featuring a textural contrast between the moist cake and the creamy frosting, adorned with crunchy pistachios and delicate rose petals, making it the epitome of indulgence for any romantic occasion. Impress your loved ones with this beautifully crafted centerpiece that evokes feelings of warmth and affection.
6
Servings
153
Calories
14
Ingredients
Ingredients
cake flour
1 cup (Sifted)
powdered sugar
14 tablespoons, divided (Sifted, 7 tablespoons for the cake and 7 tablespoons for the frosting)
baking powder
1 1/2 teaspoons (Sifted with flour)
table salt
1 pinch (Sifted with flour)
eggs
3, separated (Whites and yolks in separate bowls)
water
6 tablespoons (Room temperature)
vegetable oil
1/4 cup (Room temperature)
green cardamom pod
1 (Crushed seeds)
cooking spray
as needed (For greasing the baking sheet)
all-purpose flour
as needed (For dusting the baking sheet)
heavy whipping cream
1 cup (Cold for whipping)
powdered sugar
7 tablespoons (For the frosting)
edible rose water
1 1/2 tablespoons (As is)
pink food coloring
as needed (For tinting the frosting)
Instructions
1
1. Preheat your oven to 325°F (165°C). Prepare a 12" x 16" baking sheet by spraying it with cooking spray and dusting it with all-purpose flour.
2
2. In a mixing bowl, sift together the cake flour, baking powder, table salt, and 7 tablespoons of powdered sugar. Set this mixture aside.
3
3. In another bowl, use the paddle attachment to beat the egg yolks. Gradually add the water while mixing until well combined.
4
4. Slowly pour in the vegetable oil, mixing until the mixture is smooth and emulsified.
5
5. Incorporate the sifted dry ingredients into the egg yolk mixture in two or three additions, stirring until you achieve a smooth batter.
6
6. Add the crushed cardamom seeds to the batter and mix for an additional 10 to 15 seconds before setting it aside.
7
7. In a separate bowl, beat the egg whites, gradually adding the remaining 7 tablespoons of powdered sugar, until soft peaks form and the mixture triples in volume.
8
8. Carefully fold the egg whites into the yolk batter in three parts, ensuring you do not deflate the mixture.
9
9. Pour the batter evenly onto the prepared baking sheet and smooth the surface with a spatula.
10
10. Bake in the preheated oven for 10 to 15 minutes or until a cake tester inserted into the center comes out clean.
11
11. Once baked, remove the cake from the oven and let it cool on a wire rack to room temperature.
12
12. Using a 3-inch cookie cutter, cut out 12 circles from the cake once cooled and set them aside.
13
13. For the rose frosting, start by whipping 1 cup of heavy cream in a mixer bowl with a whisk attachment until frothy.
14
14. Gradually add the remaining powdered sugar and continue mixing until combined.
15
15. Add a few drops of pink food coloring using a toothpick and pour in the edible rose water. Mix until the frosting triples in volume and holds stiff peaks.
16
16. Transfer the frosting into a sealed zip lock bag, pushing it into one corner and snipping the tip off to pipe.
17
17. Assemble the cake by placing one cake circle at the bottom of a glass serving dish and piping frosting over it.
18
18. Repeat with another layer of cake and frosting until all layers are used.
19
19. Finally, garnish the top with chopped pistachios and sprinkle with edible dried rose petals for an exquisite finish.
Nutrition Information
10g
Fat
16g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Aarsi’s Luxurious Cardamom Chiffon Heart Cake?
It is an airy chiffon cake infused with aromatic cardamom, layered with rose-flavored frosting, and garnished with pistachios and rose petals.
What are the primary flavors in this recipe?
The primary flavors are aromatic cardamom and sweet rose, reminiscent of traditional Indian sweets.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (165°C).
How should I prepare the baking sheet?
Spray a 12" x 16" baking sheet with cooking spray and dust it with all-purpose flour.
Which dry ingredients need to be sifted together?
Sift together the cake flour, baking powder, table salt, and 7 tablespoons of powdered sugar.
How are the egg yolks prepared?
Beat the egg yolks using a paddle attachment, gradually adding water until the mixture is well combined.
When is the vegetable oil added to the batter?
Slowly pour in the vegetable oil after the yolks and water are combined, mixing until the mixture is smooth and emulsified.
How do I incorporate the dry ingredients into the yolk mixture?
Incorporate the sifted dry ingredients into the egg yolk mixture in two or three additions, stirring until smooth.
When should the cardamom seeds be added?
Add the crushed cardamom seeds to the batter after the dry ingredients are incorporated and mix for an additional 10 to 15 seconds.
How do I beat the egg whites for this chiffon cake?
Beat the egg whites while gradually adding 7 tablespoons of powdered sugar until soft peaks form and the volume triples.
What is the technique for combining egg whites with the batter?
Carefully fold the egg whites into the yolk batter in three separate parts, ensuring you do not deflate the mixture.
How long does the cake need to bake?
Bake the cake for 10 to 15 minutes or until a cake tester inserted into the center comes out clean.
How should the cake cool after baking?
Remove the cake from the oven and let it cool on a wire rack until it reaches room temperature.
What size cookie cutter is used to shape the cake?
Use a 3-inch cookie cutter to cut out 12 circles from the cooled cake.
How do I start making the rose frosting?
Whip 1 cup of heavy cream in a mixer bowl with a whisk attachment until it becomes frothy.
How much rose water is used in the frosting?
The recipe calls for 1 1/2 tablespoons of edible rose water.
How is the pink color achieved in the frosting?
The color is achieved by adding a few drops of pink food coloring using a toothpick during the mixing process.
When is the frosting ready for piping?
The frosting is ready when it triples in volume and holds stiff peaks.
How should I prepare the piping bag?
Transfer the frosting into a sealed zip lock bag, push it into one corner, and snip the tip off.
How do you assemble the individual cakes?
Place one cake circle at the bottom of a glass dish, pipe frosting over it, and repeat the layers until finished.
What are the final garnishes for the cake?
Garnish the top with chopped pistachios and a sprinkle of edible dried rose petals.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count for one serving?
Each serving contains approximately 153 calories.
How much fat is in each serving?
There are 10 grams of fat per serving.
What is the protein content per serving?
Each serving provides 2 grams of protein.
What kind of flour is best for this recipe?
Cake flour is used for the base, while all-purpose flour is used for dusting the pan.
Can I use any type of rose water?
You must use edible rose water specifically meant for culinary use.
What is the role of the eggs in this chiffon cake?
The yolks provide richness and structure, while the beaten whites provide the characteristic light and airy chiffon texture.
What tags are associated with this recipe?
Tags include Valentine's Day, dessert, chiffon cake, cardamom, rose frosting, and Indian flavors.
Is this cake suitable for a romantic occasion?
Yes, it is described as the epitome of indulgence for romantic occasions, evoking feelings of warmth and affection.