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Pomegranate Mascarpone Whipped Cream Cake Roll

  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 pieces of cake
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

Everyone will love this Pomegranate Mascarpone Whipped Cream Cake Roll. Soft, sweet vanilla cake with a delicious mascarpone whipped cream filling.


Ingredients

Units

FOR THE VANILLA CAKE ROLL

  • 3/4 cup plus 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 eggs, separated
  • 3/4 teaspoons vanilla extract
  • 1 cup granulated 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

 


Instructions

FOR THE VANILLA CAKE ROLL

  1. Preheat oven to 375 F. Spray a 15  1/2 by 10 1/2 by 1 inch jelly roll pan with baking spray and line with parchment paper. 

  2. In a medium sized bowl, whisk to combine the flour, baking powder and salt. Set aside. 

  3. In the bowl of an electric mixer, beat the egg yolks on medium high speed til thick and lemon colored. With the mixer running, slowly add 1/4 cup of sugar followed by the vanilla. 

  4. In another large bowl, use an electric mixer to beat the egg whites on high speed til frothy. With the mixer running, slowly beat in 1/2 cup sugar. Beat until you have stiff, glossy peaks. 
  5. Fold the egg yok mixture into the egg white mixture. Use a spatula to gently fold in the dry ingredients. Use an offset spatula to spread the batter into the jelly roll pan making sure to spread it evenly into corners as well. 
  6. Bake 9-12 minutes  or until top springs back when gently touched with your finger. 
  7. 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). 
  8. Carefully run a knife or metal spatula along the edges of the pan. Turn the cake out onto the dish towel. Use a knife to trim the browned crust along the edges. Starting at the narrow end, roll the towel up with the cake. Allow to cool completely. Place it seem side down on a cooling rack. Allow to cool completely.
  9. 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. 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

  1. 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. 
  2. Add the mascarpone cheese and whip til stiff peaks form. 

Notes

*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