Persian Love Cake

INGREDIENTS

• 3 large eggs, separated
• Petals from 2 organic roses
• 6 tablespoons water
• 2/3 cup powdered sugar
• 1/2 cup sugar
• 14 tablespoons baker's sugar or superfine sugar, divided
• 1 teaspoon grated lemon peel
• 2 tablespoons natural unsalted pistachios
• 2 large egg whites
• 1 cup cake flour
• 1/4 cup canola oil
• 1 teaspoon rose water
• Pinch of saffron threads
• 1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
• 1/4 teaspoon coarse kosher salt
• 2 1/2 cups chilled heavy whipping cream, divided
• 1 1/2 teaspoons baking powder