Fresh cream pomegranate cake recipe

What you need: Makes 1-9 inch cake, two layered

For the cake:
6 eggs
1 cup white sugar
1 cup all purpose flour
1 tsp baking powder
1 tsp vanilla essence
1/4 tsp salt

Sift the flour, baking powder and salt together. Set aside.
Beat the eggs, sugar and vanilla for 7 to 9 minutes on medium speed, until the eggs triple in volume and are light and fluffy.

Incorporate small amounts of the flour into the egg mixture, while beating the egg mixture.

Pour batter into a greased and floured 9 inch pan. Bake at 325 degrees F for 45 to 50 minutes, or until done.

For the filling and topping:
2 cups whipping cream
2 Tbsp icing sugar
1 tsp vanilla
Fresh pomegranate seeds
1 cup pomegranate jelly/preserve
About 3 cups of ice cubes

For the sugar lime syrup:
1/2 cup warm water
1/2 tsp lime juice
1/4 cup sugar

Fresh cream works best when it is chilled overnight before whipping. Always chill the whipping bowl overnight as well. Make an ice bath. In a large bowl, add about 3 cups ice and 1 cup water. Place the chilled whipping bowl over this, add the whipping cream and whip for 6 to 8 minutes until it starts to form soft peaks. Gradually add vanilla and icing sugar to incorporate. When the cream is stiff and holds up, chill it for 15 minutes.

Prepare sugar lime syrup by warming the syrup ingredients together. Let it cool.

Cut the cake horizontally into two even layers. Place the base layer on a board or clean plate. Sprinkle some syrup on top of the first cake. Fill it with pomegranate jelly and whipped cream.

Place the second cake layer over it. Soak it with syrup. Cover the cake with whipped cream. Decorate with fresh pomegranate seeds. Chill until ready to serve. Enjoy!