Preheat the oven to 180 C. Grease 6 small caketins (preferably with anti stick layer) with some butter and dust with flour, set aside until use.
Put the eggs, sugar and rosewater in a bowl of the mixer and whisk at high speed for about 12 to 15 minutes until it becomes very pale and has tripled in volume. Sieve half of the flour over the mixture and fold this in carefully with a large metal spoon.
Repeat with the remaining flour. Add the butter and fold again until well incorporated. Divide the mixture across the baking tins and bake for 16-18 minutes or till the spongecake spring back when lightly touched and come away from the sides a bit. Remove from the tins and leave to cool completely on a wire rack covered with a teatowel.
Put cream, icing sugar and the extra rosewater in a bowl and whisk till soft peaks. Divide the cream over the cake and add the pistachio and the pomegranate on top.