raspberry-pomagranate jelly roll

How To Make raspberry-pomagranate jelly roll

• 1

  Heat the oven to 375'F.
• 2

  Line a 15 1/2 x 10 1/2 x 1 inch baking pan with parchment paper.
• 3

  In a large stand mixer add the eggs and beat for 5 minutes until light yellow and creamy.
• 4

  Gradually add the granulated sugar and beat well.
• 5

  Beat in the water and vanilla on low speed, then add the flour, baking powder and salt until the batter is just smooth.
• 6

  Pour into the parchment lined pan filling the corners.
• 7

  Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.
• 8

  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.
• 9

  Carefully remove the parchment and trim off any stiff edges from the cake if necessary.
• 10

  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.
• 11

  Unroll the cake and remove the towel. Beat the jam and spread on the cake and roll it back up. Sprinkle with powdered sugar.
• 12

  Enjoy!
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