Recipe - Golden Saffron Cake

1 tablespoon Butter,softened
2/3 cup Nonfat milk
1 teaspoon Saffron threads
1 1/3 cup Cake flour
1 Three fourths cup Sugar
1 teaspoon Baking powder
One half teaspoon Baking soda
One fourth cup Thawed frozen nonfat
Egg substitute
2 tablespoon Rose water
1 One half teaspoon Vanilla
Three fourths cup Water
1 tablespoon Chopped pistachio nuts

Brush 9" cake pan with butter. Combine 2 tablespoons nonfat milk and
saffron threads in small saucepan. Heat and stir just to simmering.
Remove from heat. Sift together cake flour, 1 cup sugar, baking
powder and baking soda. Stir together saffron mixture, remaining
nonfat milk, egg substitute, rose water and 1 teaspoon vanilla.
Quickly stir into dry ingredients just until blended. Pour into
prepared pan. Bake at 375'F. about 15 minutes or until wood pick
inserted in center comes out clean. Let cool 5 minutes. Combine
remaining Three fourths cup sugar and water in small saucepan. Heat to
simmering. Simmer 5 minutes. Stir in remaining One half teaspoon vanilla.
With skewer, poke holes evenly over entire surface of cake. Spoon
syrup evenly over top of cake. Sprinkle with pistachios. Cut into
diamondshaped pieces, baklavastyle.

NOTE: If desired, use 1 large egg in place of One fourth cup egg substitute.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip