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Kuwaiti Sponge Cake with Iraqi Pomegranate Sauce

Cake:

4 eggs, separated
1 t. vanilla extract
1 1/2 c. powdered sugar
1 1/2 c. flour, sifted with:
1 T. baking powder
1/4 c. butter, softened, or corn oil

Pomegranate Sauce:
2 T. sugar
1 t. cornstarch
1/2 c. sweet pomegranate juice
1/4 t. rosewater

Garnish:
pomegranate seeds

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

2.  Cream the egg yolks until thick and lemon colored.

3.  Gradually add the vanilla and the powdered sugar.

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

5.  Whip the egg whites until stiff and fold them lightly into the cake batter.  Spread the mixture into the prepared pan.

6.  Bake for 20 minutes.

7.  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 smooth and thick.  Remove from the heat and stir in the rosewater.  Chill.

8. 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.

* This recipe can be found in The Arabian Delights Cookbook, by Anne Marie Weiss-Armush.  This book can be ordered online here.