Preheat oven to 350 degrees Fahrenheit. Add 2/3 cup of the cane sugar for the sponge cake with the egg yolks and whisk until the eggs turn a pale yellow. Then whisk in flour, salt and baking powder.
In a separate bowl, beat the egg whites until they form peaks. Add in the remaining sugar and beat until the mixture forms stiff peaks.
Take about two spoonful of the egg white mixture and gently whisk it into the egg yolk mixture, softening the mixture. Now add the remaining egg white mixture by folding it gently into the egg yolk mixture.
Spray PAM oil or brush the 8x8 pan with oil/butter to prevent the cake from sticking. Pour the batter into it and bake for 40 minutes.
To cool the cake, flip it over onto a drying rack and let it cool for an hour.
Meanwhile, prepare the milk by adding everything to a sauce pan, getting it to a boil then simmering it on low for a couple of mins. Let the milk cool.
Using a fork, poke holes into the cake and pour the milk. Cover the cake with foil and put it in the fridge for a couple of hours at least and up to 8 hours.
To make the icing, first warm 2 tbsp of milk and add saffron thread to it. This will allow the saffron to naturally dye the icing to a pale orange. Then beat heavy cream until it forms peaks and add powdered sugar to it. Beat until it combines well and peaks are formed again. Take the milk/saffron mixture making sure it is now at room temperature and carefully fold it into the icing.
Take the cake out of the fridge and spread the icing evenly using a spatula. You can create designs for a more aesthetic look if you wish as pictured. Top with flowers, crushed pistachio and a touch of maldon salt to really enhance the flavors!