Tue 26 Aug, 2003 11:14 am
SPONGE CAKE WITH POMEGRANATE SAUCE
An original recipe by BumbleBeeBoogie
4 large eggs, separated
1 teaspoon vanilla extract
1-1/2 cups powdered confectioner's white sugar
1-1/2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon Cream of Tarter
1/4 cup butter, melted
1/4 cup sweet pomegranate juice (not pomegranate molasses)
Preheat the oven to 350 degrees F.
Grease and flour a large non-stick loaf pan or a non-stick bundt pan.
In a large mixer bowl, cream the egg yolks and the butter until thick and lemon colored. Add the vanilla and pomegranate juice. Gradually add the powdered sugar and beat until smooth.
In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the egg mixture, beating in an electric mixer 3 minutes on high speed, scraping the bowl occasionally.
In a thoroughly clean bowl (preferably copper), whip the egg whites with the Cream of Tarter until stiff. Stir 1/3 of the beaten egg whites into the cake batter to lighten the batter. Carefully fold the remaining beaten egg whites into the batter.
Spread the mixture into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 5 minutes, then remove the cake from the pan and cool on a rack.
2 tablespoons granulated white sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice (NOT pomegranate molasses)
1/4 teaspoon rosewater
fresh pomegranate seeds for garnish
Prepare the sauce while the cake is baking. Combine the sugar and cornstarch in a saucepan over high heat. Whisk in the sweet pomegranate juice quickly to avoid lumps. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth and thick. Remove from the heat and stir in the rosewater. Chill in the refrigerator.
To serve, pour a puddle of the pomegranate sauce on a serving plate and arrange 2 or 3 overlapping thin slices of cake over the sauce. Drizzle additional sauce over the cake and garnish with pomegranate seeds.
NOTE: If fresh pomegranates are not in season, you can substitute Grenadine syrup and add the rosewater to it.