Yield: 8 servings Cake: 4 Eggs, separated 1 teaspoon Vanilla extract 1 1/2 cup Powdered sugar 1 1/2 cup Flour, sifted with 1 tablespoon Baking powder 1/4 cup Butter, softened or Corn oil Pomegranate sauce: 2 tablespoon Sugar 1 teaspoon Read More …
Kuwaiti Sponge Cake with Iraqi Pomegranate Sauce