Add saffron to warm milk and let it infuse. Sieve all purpose flour, baking powder and salt together. Add powdered sugar and oil to a bowl and whisk it to make a smooth paste.

Add yoghurt in a bowl and add 1 tbsp water to it along with vinegar. Whisk it and add baking soda to it. Mix it and leave it for a few seconds to get it activated. Now add this mixture to sugar and oil mixture along with vanilla essence. Give it a good mix. Now start adding flour little by little and start mixing it.

Also add saffron infused milk little at a time along with flour and make a smooth cake batter with the help of the whisk. Pour the batter into a lined baking tin and tap it once. Bake the cake in a preheated oven at 180 degree for 30 minutes or until done.

To make the milk mixture, heat the milk. When it is about to boil, turn off the heat and add condensed milk and fresh cream to it and whisk it. Now add cardamom powder and saffron to it. Leave it at room temperature until needed.

When the sponge is baked properly, take it out of the oven and let it cool down for 20 - 30 minutes. Do not take it out of the tin. Prick the sponge all over with a toothpick or a fork. Now add 1.25 cup milk mix on top and let it soak. Leave the remaining milk in the refrigerator to use it while serving the cake. Cover the tin with a cling film and let the cake set in the refrigerator for 4 to 6 hours.

Take the cake out from the tin and transfer it to another plate or a dish. Garnish it with whipped cream, pistachio slivers and dry rose petals.

Cut it into pieces and serve it along with the the saffron cardamom milk.