SILICONE DISH SPONGE RECIPES

Steps:

• Place a rack in middle of oven; preheat to 350°. Lightly grease a 13x9" baking dish with unsalted butter and dust with all-purpose flour, tapping out excess.
• Heat ¾ cup whole milk and 4 Tbsp. unsalted butter in a small saucepan over medium, stirring occasionally, until butter is melted, about 4 minutes. Remove from heat and let cool slightly.
• Beat 3 large eggs in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium and gradually add 1¼ cups (250 g) sugar; mix until combined. Increase speed to medium-high and beat until mixture is pale, glossy, and doubled in volume, about 3 minutes. Remove bowl from stand mixer and sift in 2 cups (250 g) all-purpose flour, 1½ tsp. baking powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Using a rubber spatula, fold until flour is mostly incorporated. Add milk mixture and stir gently until just incorporated (don’t overmix). Scrape batter into prepared baking dish and smooth top if needed.
• Bake cake until top is golden brown and springs back when gently pressed, 25–30 minutes. Let cool in pan 15 minutes.
• While the cake is cooling, heat 3 cups whole milk, 1 tsp. saffron threads, and ¼ tsp. kosher salt in a medium saucepan over medium until steaming and creamy yellow in color. Remove from heat and stir in one 14-oz. can sweetened condensed milk and one 12-oz. can evaporated milk until smooth and combined. Set aside 1½ cups saffron milk for serving; chill until ready to use.
• Using a toothpick, poke holes in cake at 1" intervals. Pour remaining saffron milk evenly over cake. Chill cake, uncovered, at least 1 hour and up to 12 hours (4 hours is ideal).
• Meanwhile, beat 2 cups chilled heavy cream, 3 Tbsp. sugar, and ¼ tsp. kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until soft peaks form, about 3 minutes. Cover and chill until ready to serve.
• Cut cake into 12 pieces and serve topped with 2 Tbsp. reserved saffron milk and a generous dollop of whipped cream. Scatter ¼ cup finely chopped raw pistachios over, dividing evenly.