Raspberry-Pomagranate Jelly Roll
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Family Tested & Approved
all purpose flour or one cup cake flour
raspberry pomagranate jelly or jam of choice
Line a 15 1/2 x 10 1/2 x 1 inch baking pan with parchment paper.
In a large stand mixer add the eggs and beat for 5 minutes until light yellow and creamy.
Gradually add the granulated sugar and beat well.
Beat in the water and vanilla on low speed, then add the flour, baking powder and salt until the batter is just smooth.
Pour into the parchment lined pan filling the corners.
Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.
Loosen the cake from the edges of the pan and turn the cake upside down onto a tea towel that has been generously sprinkled with powdered sugar.
Carefully remove the parchment and trim off any stiff edges from the cake if necessary.
While the cake is still hot carefully roll it up starting at the narrow end. Cool on a wire rack in the towel for 30 minutes.
Unroll the cake and remove the towel. Beat the jam and spread on the cake and roll it back up. Sprinkle with powdered sugar.