Pomegranate Cake

2 eggs
3/4 cups sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 cup pomegranate juice

Grease and flour an 8-inch cake pan.

In a mixing bowl, beat eggs until foamy and gradually add sugar.  Continue beating until mixture is stiff and full of air.

Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.

Transfer the batter to the cake pan and bake at 350 degrees for 35-40 minutes.

Cool for 10-15 minutes and turn out on a cake plate.

Dust with powdered sugar or frost with a butter cream frosting.