Prepare the Sponge Cake:

• Preheat oven to 180°C (350°F). Grease and line a 9×13-inch baking dish.
• In a clean bowl, whisk egg whites until soft peaks form. Gradually add half of the sugar (80g) and whisk until stiff peaks form.
• In another bowl, beat egg yolks with the remaining sugar until pale and creamy. Mix in the rose syrup and milk.
• Sift together self-raising flour, baking powder, and cardamom, then fold into the egg yolk mixture.
• Gently fold in the beaten egg whites in three additions to keep the batter light.
• Pour batter into the prepared baking dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool slightly, then poke holes all over with a skewer to help absorb the milk mixture.

Prepare the Rose Milk:

• In a large jug, combine evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom. Mix well.
• Slowly pour the milk mixture over the warm cake, ensuring even coverage. Let the cake absorb the liquid.
• Cool to room temperature, then refrigerate for at least 3 hours or overnight.

Prepare the Topping:

• Whip the double cream with rose syrup and cardamom until soft peaks form.
• Spread whipped cream evenly over the chilled cake.
• Garnish with chopped pistachios and dried rose petals.