raspberry-pomagranate jelly roll

How To Make raspberry-pomagranate jelly roll

• Step 1
  Heat the oven to 375'F.
• Step 2
  Line a 15 1/2 x 10 1/2 x 1 inch baking pan with parchment paper.
• Step 3
  In a large stand mixer add the eggs and beat for 5 minutes until light yellow and creamy.
• Step 4
  Gradually add the granulated sugar and beat well.
• Step 5
  Beat in the water and vanilla on low speed, then add the flour, baking powder and salt until the batter is just smooth.
• Step 6
  Pour into the parchment lined pan filling the corners.
• Step 7
  Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean.
• Step 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.
• Step 9
  Carefully remove the parchment and trim off any stiff edges from the cake if necessary.
• Step 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.
• Step 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.
• Step 12
  Enjoy!
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