¾ 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 the mixture is stiff and full of air.
Sift cake flour and baking powder. Divide it into three parts, and fold it into the egg-sugar mixture, alternating with the pomegranate juice. Transfer the batter to the cake pan, and bake at 350°F for 35-40 minutes.
Cool the cake for 10-15 minutes, and turn it out onto a cake plate. Top the cake with dusted powdered sugar or a butter cream frosting.