Ingredients:for making this beautiful dessert
1 cup flour (sifted)
2teaspoons of corn flour (sifted)
½ teaspoon baking powder (sifted)
2 large eggs
1 cup granulated white sugar
¾ cup pomegranate juice
Confectioners' sugar
METHOD FOR MAKING THIS EASY BEAUTIFUL DESSERT
Preheat oven to 350 F.
Line an 8-inch square baking pan with nonstick foil.
In a bowl mix the sifted flour, cornflour and baking powder together. Sift the dry mixture 3-4 times and set aside.
In a large bowl, using an electric beater beat the eggs until foamy. Now add in the sugar 1/4 cup at a time, beating well after each addition until the light, fluffy, and bit stiff.
Now add the sifted dry mixture to the egg mixture, 1/4 cup at a time, alternating with the pomegranate juice. Beat till well-combined.
Pour this prepared batter into a baking pan and bake for about 35 to 40 minutes, until the center of the cake springs back when it is lightly touched and the cake is lightly browned from the top. Allow it to cool to room temperature.
Now Lift the cake out of the baking pan l. Place a paper doily on top and sprinkle generously with sifted confectioners' sugar. Remove paper doily, cut, and serve.
In a bowl mix the sifted flour, cornflour and baking powder together. Sift the dry mixture 3-4 times and set aside.
In a large bowl, using an electric beater beat the eggs until foamy. Now add in the sugar 1/4 cup at a time, beating well after each addition until the light, fluffy, and bit stiff.
Now add the sifted dry mixture to the egg mixture, 1/4 cup at a time, alternating with the pomegranate juice. Beat till well-combined.
Pour this prepared batter into a baking pan and bake for about 35 to 40 minutes, until the center of the cake springs back when it is lightly touched and the cake is lightly browned from the top. Allow it to cool to room temperature.
Now Lift the cake out of the baking pan l. Place a paper doily on top and sprinkle generously with sifted confectioners' sugar. Remove paper doily, cut, and serve.
