Pomegranate juice is the main ingredient in this light cake. The beating method and use of the cake flour yield a cake with a very light crumb. I prefer a dusting of confectioners' sugar as the finishing touch, but feel free to use your favorite cream cheese, buttercream, or standard frosting.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 2 large eggs
- 3/4 cups granulated white sugar
- 1 cup pomegranate juice
- Confectioners' sugar
Preparation:
Preheat oven to 350 F. Line an 8-inch square baking pan with nonstick foil.
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
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
