Preheat your oven to 350°F (175°C) and prepare the baking pan with parchment paper on the bottom.

In a large mixing bowl, whisk the egg yolks with two-thirds of the sugar until pale and creamy, then combine with milk, flour, salt, and baking powder.

In a clean bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks develop. Fold into the yolk mixture.

Pour the batter into the prepared pan and bake for about 40 minutes or until golden.

In a saucepan, combine whole milk, evaporated milk, and cardamom pods. Heat until simmering, add saffron and salt, then simmer until slightly thickened.

Poke holes in the cooled sponge cake and pour the rasmalai milk over it, letting it absorb the flavors.

Whip the heavy cream in a chilled bowl with powdered sugar and vanilla until stiff peaks form.

Frost the cake with whipped cream and garnish with pistachios and rose petals.

Refrigerate for at least 2 hours before serving, drizzling with reserved rasmalai milk.