Iraqi Vanilla Cake With Pomegranate Sauce

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

Step-by-step instructions

1. 1

   Preheat oven to 180°C Grease and flour a large loaf pan.

2. 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. 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. 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. 5

   To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.