Cake Recipes: Kuwaiti Sponge Cake with Iraqui Pomegranate Sauce by Recipe Cottage

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	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.