|Milk||1⁄2 Cup (8 tbs)|
|Yeast||1⁄2 Tablespoon (1/2 Package)|
|Flour||2 Cup (32 tbs), sifted|
|Sugar||49 Teaspoon (1 Cup Plus One Teaspoon)|
|Butter||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Eggs||2 , separated|
|Powdered saffron||1⁄2 Teaspoon|
|Caraway seed||1 Tablespoon|
|Rose water||1 Teaspoon|
Heat the milk to boiling, then cool to lukewarm.
Dissolve the yeast in the milk.
Add one half cup of the flour and one tea spoon sugar.
Cover and let rise one hour in a warm place, until the sponge doubles in bulk.
Cream the butter with the remaining cup of sugar.
Add the egg yolks and beat well, preferably with an electric mixer, until light and creamy.
Add to the sponge.
Sift the remaining flour twice more, adding the spices the second time.
Add to the sponge, along with the caraway seeds and rose water.
Fold in well-beaten egg whites and pour the batter into a one quart tube pan that has been lightly greased with oil and floured.
Smooth the batter with a knife to make as even as possible.
Set the batter aside to rise four hours in a warm place.
Bake the cake in a preheated 375 degree oven ten minutes.
Reduce the heat to 350 degrees and cook until the cake tests done, about forty minutes longer.
Remove the pan from the oven and let the cake cool a few minutes in the pan before turning out onto a wire rack to finish cooling.
Dust with confectioners' sugar and serve with fruit or custard.