Raspberry-Pomagranate Jelly Roll
all purpose flour or one cup cake flour
raspberry pomagranate jelly or jam of choice
2Line a 15 1/2 x 10 1/2 x 1 inch baking pan with parchment paper.
3In a large stand mixer add the eggs and beat for 5 minutes until light yellow and creamy.
4Gradually add the granulated sugar and beat well.
5Beat in the water and vanilla on low speed, then add the flour, baking powder and salt until the batter is just smooth.
6Pour into the parchment lined pan filling the corners.
7Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.
8Loosen 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.
9Carefully remove the parchment and trim off any stiff edges from the cake if necessary.
10While 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.
11Unroll the cake and remove the towel. Beat the jam and spread on the cake and roll it back up. Sprinkle with powdered sugar.