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LOCATION: Recipes >> Cake Recipes >> Kuwaiti Sponge Cake with Iraqui Pomegranate Sauce

Print this Recipe    Kuwaiti Sponge Cake with Iraqui Pomegranate Sauce

4 eggs, separated
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour, sifted with 1 tbsp. baking powder
1/4 cup butter, softened, or corn oil

2 tbsp. sugar
1 tsp. cornstarch
1/2 cup sweet pomegranate juice (NOT pomegranate molasses)
1/4 tsp. rosewater
pomegranate seeds

Preheat the oven to 350 degrees. Grease and flour a large loaf
pan.

Cream the egg yolks until thick and lemon colored. Gradually add
the vanilla and the powdered sugar

Add the dry ingredients and the butter, beating with an electric
mixer 3 minutes on high speed, scraping the bowl occasionally.

Whip the egg whites until stiff and fold them lightly into the cake
batter. Spread the mixture into the prepared pan. Bake for 20
minutes.

To prepare the sauce, combine the sugar and cornstarch in a saucepan.
Whisk in the sweet pomegranate juice. Bring to a boil, whisking
continuously. Boil for about 2 minutes, until somooth and thick.
Remove from the heat and stir in the rosewater. Chill.

To serve, brush a plate with pomegranate sauce and arrange 2 or 3
overlapping thin slices of cake over the sauce. Drizzle additional
sauce over the cake and garnish with pomegranate seeds.

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