Iraqi Vanilla Cake With Pomegranate Sauce Recipe

Name: Iraqi Vanilla Cake With Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 free range eggs, separated; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; 1 1/2 cups flour; 1 tablespoon baking powder; 1/4 cup butter; 2 tablespoons sugar; 1 teaspoon cornstarch; 1/2 cup sweet pomegranate juice; 1/4 teaspoon rose water

Servings: persons

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

1
Preheat oven to 180u00b0C Grease and flour a large loaf pan.
2
Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
3
Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
4
Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
5
To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 free range eggs, separated, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar, 1 1/2 cups flour, and more.

Yes, Iraqi Vanilla Cake With Pomegranate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Iraqi Vanilla Cake With Pomegranate Sauce

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