The sweetest Pomegranate Mascarpone Whipped Cream Cake Roll to celebrate the holidays. Sweet vanilla sponge cake filled with decadent mascarpone whipped cream and fresh pomegranate seeds. It’s a simple, delicious, sophisticated cake!
ABOUT THIS POMEGRANATE CAKE
You know how good strawberry shortcake tastes in the summer? That’s how I feel about eating this Pomegranate Mascarpone Whipped Cream Cake Roll now since it’s pomegranate season! Each bite is filled with fresh pomegranate, creamy Mascarpone whipped cream and sweet vanilla sponge cake.
BAKING WITH FRUIT
I love the taste that fresh fruit adds to desserts! The pomegranate in this sponge cake reminds me biting into one of these Strawberry Filled Cupcakes with Fresh Strawberry Buttercream!
I used pomegranate arils to add color to my Lemon Pistachio Shortbread Cookies last year. They added a burst of juice and flavor that was incredible!
WHAT’S IN THIS CAKE?
- Vanilla Sponge Cake: The cake itself is a sweet vanilla sponge cake.
- Mascarpone Whipped Cream: Rich and creamy Mascarpone cheese makes THE most amazing, must try whipped cream.
- Pomegranate Seeds: They added a burst of juice and flavor that was incredible.
MAKING THE SPONGE CAKE
The shape of the cake make it look like it might be hard to make, but it’s super simple to make.
TIPS FOR MAKING THE CAKE
- A jelly roll pan is best for making this recipe. This is one specially sized pan that I don’t have yet. If, like me, you don’t own one, a standard half sheet pan works fine. Your cake won’t be as thick, but it’s fine since it gets filled with whipped cream and pomegranates.
- While the cake is baking, spread out a clean dish towel onto the counter and generously dust it with powdered sugar.
- The powdered sugar will help keep the cake from sticking.
- I know it sounds weird to roll the cake up in a towel. We use a towel because if we were to roll the cake up by itself, it would stick to itself and be hard to unroll and fill.
Mascarpone cheese is a very creamy cheese made primarily out of cream. It’s similar to but richer than (!) cream cheese. I absolutely love its slightly sweet taste and ultra creamy texture. I used it in this delicious No Churn Mixed Berry Mascarpone Ice Cream.
MASCARPONE WHIPPED CREAM
The filling of this cake is a lightly sweetened Mascarpone whipped cream topped with pomegranate.
THIS WHIPPED CREAM IS:
- EASY TO MAKE: It’s similar to making regular whipped cream. It takes minutes and the mixer does the work!
- VERSATILE: In addition to being the perfect filling for a cake roll, it would be delicious served with some fresh fruit.
- CREAMY YET LIGHT: It’s really the best of both worlds. Creamy and indulgent and also light and refreshing!
- PERFECTLY SWEET: It’s great for people who like their desserts a little less sweet. That said, you can easily add a bit more powdered sugar if you want to sweeten it.
Pomegranates take a little work to open, but are so worth it! My favorite way to eat them is just as is. I like to cut a few open them and serve them in bowls as a snack or healthy dessert. So good!
HOW DO I CUT A POMEGRANATE?
Below is how I like to cut pomegranates. Cutting them this way ensures the seeds stay in tact and are easier to pop out.
- Cut the Stem: Cut the stem end just to where you see some of the seeds. You’ll notice that the pomegranate has natural ‘sections’ sort of like an orange.
- Score the Outside: Use a knife to cut along the sides of each section from the stem to the root.
- Open the Pomegranate: Use your hands to pull the it open.
For step by step pictures on how to cut pomegranates, check out this post from delish.com. Pro tip? These little “sections” of pomegranates make awesome additions to cheese boards! I love them as an alternative to grapes and apples.
ASSEMBLING THE CAKE
I like to make the whipped cream once the cake has cooled and soon before serving the cake. If you make the whipped cream before the cake has cooled, refrigerate it til you’re ready to use it.
To assemble the cake, gently unroll the cake. Spread the whipped cream over the cake, leaving the edges of the cake bare.
Top the whipped cream with pomegranate seeds. (I basically covered the whipped cream with a whole layer of pomegranate. Carefully roll the cake up and generously dust with powdered sugar.
HOW TO ENJOY THIS CAKE
Since the filling consists of whipped cream and fresh fruit, this cake is best eaten the same day it’s made. That said, we had it for dessert one evening and breakfast the following day. It was still delicious but just not quite as pretty.
WHAT TO TOP IT WITH
- POWDERED SUGAR: It’s so pretty and adds a bit more sweetness!
- MASCARPONE WHIPPED CREAM: You’ll have leftover whipped cream. Use it to “frost” the cake or put a dollop on individual slices. Leftover whipped cream can also be used to top cupcakes or to serve with a bowl of fruit.
- POMEGRANATE: Spoon extra pomegranate arils over each slice!
Everyone will love this Pomegranate Mascarpone Whipped Cream Cake Roll. Soft, sweet vanilla sponge cake with a delicious mascarpone whipped cream filling. The perfect festive cake to celebrate the holidays this season.Print
Everyone will love this Pomegranate Mascarpone Whipped Cream Cake Roll. Soft, sweet vanilla cake with a delicious mascarpone whipped cream filling.
FOR THE VANILLA CAKE ROLL
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 eggs
- 1 1/2 teaspoons vanilla
- 1 cup sugar
FOR THE POMEGRANATE MASCARPONE WHIPPED CREAM*
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 7 ounces mascarpone cheese, drained, cold
- 2 pomegranates
FOR THE DECORATION
- powdered sugar, for dusting
- 1 pomegranate
FOR THE VANILLA CAKE ROLL
Preheat oven to 375 F. Line a half sheet pan or a jelly roll pan with parchment paper and spray with cooking spray.
In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs until thick and lemon colored, about 5 minutes.
With the mixer running, gradually beat in the granulated sugar until all is well combined.
Turn the mixer to low and add the vanilla extract. Gradually add the flour, baking powder, and salt. Beat til just combined.
Pour the batter into the pan. Using a spatula or offset spatula, spread the batter, making sure to spread it to the edges and corners. Bake the cake for 11 to 14 minutes or until a toothpick comes out clean when inserted in the center.
While the cake is baking, spread out a clean dish towel onto the counter and generously dust it with powdered sugar. (The powdered sugar will keep the cake from sticking to the towel).
Remove the cake from the oven. Run a knife between the cake and the edges of the pan to loosen it in case it’s sticking and carefully flip it upside down on the prepared towel. Remove the parchment paper and carefully trim the edges of the cake if they are stiff. Start at the shorter end of the cake and roll the cake and towel up. Place it seem side down on a cooling rack. Allow to cool completely.
- Once cooled, carefully unroll the cake. Remove the towel and spread a thick layer of Mascarpone whipped cream evenly over the cake (you’ll have some whipped cream leftover) then cover the whipped cream with a layer of pomegranate arils (seeds). Carefully roll up the cake up again. Sprinkle with a heavy dusting of powdered sugar, if desired, and extra pomegranate arils down the center of the cake. Slice and serve with extra pomegranate arils! This cake is best enjoyed the same day. Store in an airtight container in the fridge.
FOR THE POMEGRANATE MASCARPONE WHIPPED CREAM
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks.
- Add the mascarpone cheese and whip til stiff peaks form.
*You’ll have extra whipped cream left. Use it to “frost the cake” or serve it alongside the cake!
Keywords: pomegranate, whipped cream, mascarpone, cake roll, jelly roll, holidays, cake, Christmas