Prep Time: 10†minutes
Cook Time: 40†minutes
Total Time: 50†minutes
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 2 large eggs
- 3/4 cups granulated white sugar
- 1 cup pomegranate juice
- Confectioners' sugar
Whisk together cake flour and baking powder in a small bowl. Set aside.
In a large bowl, beat eggs until foamy. Add sugar 1/4 cup at a time, beating well after each addition until light, fluffy, and somewhat stiff.
Add flour mixture to the egg mixture, 1/4 at a time, alternating with the pomegranate juice. Beat until well-combined.
Pour into prepared baking pan and bake 35 to 40 minutes, until center springs back when lightly touched and cake is lightly browned. Let cool to room temperature.
Lift the cake out of the baking pan using the nonstick foil. Place a paper doily on top and sprinkle generously with sifted confectioners' sugar. Remove paper doily, cut, and serve.
Yield: 16 (2-inch) squares