Raspberry And Pomegranate Sponge Cake - cooking recipe

Ingredients

4 None large eggs
3/4 cup sugar
1 cup cornmeal
2 tbsp vanilla pudding mix
1 tsp cream of tartar
1/2 tsp baking soda
1 1/2 cup heavy cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
1/2 lb fresh raspberries
1 None medium pomegranate, skin and flesh removed

Preparation

Preheat oven to 350\u00b0F. Grease and flour a deep 10-inch square cake pan.
For the batter, beat eggs and sugar in a small bowl with an electric mixer until thick and creamy, about 8 mins. Transfer to a large bowl. Sift cornmeal, vanilla pudding mix, cream of tartar and baking soda twice onto a sheet of parchment paper, then sift over egg mixture. Gently fold the ingredients together.
Pour mixture into prepared pan and bake 25 mins, or until cake springs back when touched lightly in the middle. Turn out immediately onto a wire rack lined with parchment paper, then turn top side up to cool.
Meanwhile, for the icing, beat cream, powdered sugar and vanilla extract in a small bowl with an electric mixer until firm peaks form. Place the cake on a serving plate and top with the icing, raspberries and pomegranate seeds.