Wednesday, October 20, 2010

Pomegranate & Rose Cake

I know it’s been a loooooooooong time, but trying to juggle a toddler, a blog and a social life is challenging. :-p To tell you the truth, I missed baking and blogging, so I decided to give my blog a lil make-over. I’m still working on a couple of tech stuff and design, but hopefully will be done soon. *fingers crossed* :-p

Have I ever told you, I have the best Mother-in-law? :-D She’s adorable, she’s funny, she’s wise, aaaaaaaand makes the best “Home-made Halwa” in the world eva!! :-p (Still trying to get the recipe though, lol)

A Couple of weeks ago, my Mother-in-law, gave us a basket of fresh pomegranates, and ooooh those ruby seeds where absolutely delicious!

They were soo good they tasted like rose water.. and I immediately thought of baking a cake that combines both flavors. It was a huge hit with everyone!

Ladies and gentlemen, I give you the most fluffiest sponge cake filled with bursting flavors of pomegranates and rose.

Here we go:



2 1/4 cups cake flour (See Note)

1 1/2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup canola oil

5 pieces eggs, separated

1 tablespoon vanilla extract

1/2 teaspoon cream of tartar

Note: If you don't have Cake flour, plz goto this link.


Fresh Pomegranates or any seasonal fruit

Custard (Home-made or from a can) :-p

Cake Syrup (recipe below)


Freshly whipped cream + tsp rose water (Whipped)

Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl.

Pour in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside.

Transfer the egg whites in a separate mixing bowl and combine cream of tartar.
Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy.
Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.

At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).

Grease a 8 round cake pan and pour-in the mixture.
Preheat oven to 175C and bake for 45 mins or until cake is done.

Remove the cake from the oven then allow to cool.

Cake Syrup:

½ cup sugar

½ cup water

1 tablespoon rose water

1 tablespoon orange blossom water

Arranging the Cake:

Place the cake on a flat surface then carefully slice it into 3 layers.

Starting with the bottom layer, brush the cake syrup equally on the cake and edges. Add a cup of custard and spread equally then sprinkle the fresh pomegranates. Repeat the same process one more time.

Finally, brush the top layer with cake syrup, then start frosting the cake with the whipped cream, and decorate with some of those ruby seeds. ;-)

Hope you like it.. (^_^)


No comments: