Golden Saffron Cake

1 T Butter,softened

2/3 c Non-fat milk

1 t Saffron threads

1 1/3 c Cake flour

1 3/4 c Sugar

1 t Baking powder

1/2 t Baking soda

1/4 c Thawed frozen non-fat

-Egg substitute 2 T Rose water

1 1/2 t Vanilla

3/4 c Water

1 T Chopped pistachio nuts

Brush 9" cake pan with butter. Combine 2 tablespoons non-fat 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 non-fat 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 3/4 cup sugar and water in small saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining 1/2 teaspoon vanilla. With skewer, poke holes evenly over entire surface of cake. Spoon syrup evenly over top of cake. Sprinkle with pistachios. Cut into diamond-shaped pieces, baklava-style. NOTE: If desired, use 1 large egg in place of 1/4 cup egg substitute.