Pomegranate Sponge Cake

First time I made this pomegranate cake for New Year, however, it is a light and delicious treat any time pomegranates are in season.


Cake dough

4 eggs, separated (at room temperature)
1 cup unbleached all purpose flour
1 cup cane sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar (optional)

Topping & Filling

1/2 cup pomegranate juice
1/2 package cream cheese
3-5 tablespoons powdered sugar
1 tablespoon cocoa powder (optional)
1/2 cup pomegranate arils/seeds 


Cake dough

Place separated 4 egg yolks in a bowl and beat with an electric or hand mixer while gradually adding 1/2 cup sugar. Once batter becomes fluffy and light colored set aside. In a separate bowl whip egg whites with the rest 1/2 cup sugar and cream of tartar (optional). Add sugar gradually to egg whites and continue whipping until peaks are formed.

Mix salt and baking powder with all purpose flour and gradually fold into egg yolk batter. Then gently fold egg whites batter into egg yolk flour batter. Pour the batter into a tube or regular medium size pan (25cm, 10 inches).

Bake at 350 F / 180C for 30 minutes. Check doneness with toothpick. Wait for 20 - 25 minutes to cool before removing from the pan.    

Topping & Filling

To achieve moist pomegranate cake use 1/2 cup fresh or bottled pomegranate juice to spread inside the cake. Cut horizontally through the cake and use spoon to spread pomegranate juice on both inner sides of cake. Then prepare the frosting by whipping cream cheese with powdered sugar (add cocoa powder to frosting for chocolate pomegranate cake, optional). Use half of the frosting to spread inside the cake and the other half on top. After spreading frosting on top of the cake the pomegranate arils/seeds will easily attach to the cake.

Happy baking!