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POM Cream-Filled Chocolate Roll by POM Wonderful
Time to Table: 1 Hour Prep, 20 Minutes Cooking, 2 Hours Refrigeration, Plus 2 Hours 20 Minutes for Crimson POM Jelly
Servings: 8 to 10
Ingredients:Cake
Juice from 1 POM Wonderful Pomegranate*, or 2 tablespoons POM Wonderful 100% Pomegranate Juice
3/4 cup cake flour
1 teaspoon baking powder
1/4 cup cocoa
1/4 teaspoon salt
5 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon raspberry liqueur
Frosting
1/4 cup whole milk
1/4 cup butte
6 oz. semi sweet chocolate, finely chopped
1 tablespoon raspberry liqueur
2 1/2 cups powdered sugar
Filling
3 tablespoons Crimson POM Jelly
3 tablespoons raspberry liqueur
1 cup whipped cream
3 tablespoons powdered sugar (to dust kitchen towel)
1 cup arils from 1-2 POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
Preparation:
Cake:
Prepare Crimson POM Jelly in advance of making cake (click here for recipe), prepare fresh pomegranate juice*, preheat oven to 400°F, prepare an 11 x 16 x 1/2-inch baking sheet by greasing and lining with wax paper, allow 2 inches to overhang the short end of the pan. Grease the top surface of the paper, sift together flour, baking powder, cocoa and salt; set aside, beat eggs on medium speed until fluffy and pale in color, gradually add sugar and continue beating until light and thick, about 5 minutes, add pomegranate juice, vanilla and raspberry liqueur, gently fold in the flour mixture, spread batter in prepared pan, bake in preheated oven for 8 to 10 minutes or until cake springs back when pressed with finger. Cool on wire rack for 5 minutes before assembling roll.
Frosting:
Combine milk and butter in a saucepan and bring to a boil, remove from heat and add chocolate; stir until chocolate is smooth and melted, add raspberry liqueur and sifted powdered sugar; beat until of spreading consistency, thin with more milk if necessary.
To Assemble Roll:
Score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates underwater to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), turn out the cake onto a cloth kitchen towel that has been dusted with powdered sugar, remove the wax paper and use the towel to roll cake lengthwise into a cylinder, allow to cool for 10 to 15 minutes, mix 1 1/2 tablespoons Crimson POM Jelly with 3 tablespoons raspberry liqueur, unroll the cake and spread with the jelly mixture, spread 1/3 of the chocolate frosting on next, whip the cream and fold in the arils, fill the cake with whipped cream mixture, use the towel to roll up the cake, and place on a platter seam side down, frost the outside with the remaining frosting, decorate with more arils if desired, refrigerate until serving time.
Notes:
* For 2 cups of juice, cut 4-6 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1/12 slice of roll): 366 calories, 3g protein, 67g carbohydrate, 12g total fat (7g saturated), 13mg cholesterol, 128mg sodium, 2g dietary fiber, 39mcg vitamin A RE, vitamin C 0mg
Cake:
Prepare Crimson POM Jelly in advance of making cake (click here for recipe), prepare fresh pomegranate juice*, preheat oven to 400°F, prepare an 11 x 16 x 1/2-inch baking sheet by greasing and lining with wax paper, allow 2 inches to overhang the short end of the pan. Grease the top surface of the paper, sift together flour, baking powder, cocoa and salt; set aside, beat eggs on medium speed until fluffy and pale in color, gradually add sugar and continue beating until light and thick, about 5 minutes, add pomegranate juice, vanilla and raspberry liqueur, gently fold in the flour mixture, spread batter in prepared pan, bake in preheated oven for 8 to 10 minutes or until cake springs back when pressed with finger. Cool on wire rack for 5 minutes before assembling roll.
Frosting:
Combine milk and butter in a saucepan and bring to a boil, remove from heat and add chocolate; stir until chocolate is smooth and melted, add raspberry liqueur and sifted powdered sugar; beat until of spreading consistency, thin with more milk if necessary.
To Assemble Roll:
Score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates underwater to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), turn out the cake onto a cloth kitchen towel that has been dusted with powdered sugar, remove the wax paper and use the towel to roll cake lengthwise into a cylinder, allow to cool for 10 to 15 minutes, mix 1 1/2 tablespoons Crimson POM Jelly with 3 tablespoons raspberry liqueur, unroll the cake and spread with the jelly mixture, spread 1/3 of the chocolate frosting on next, whip the cream and fold in the arils, fill the cake with whipped cream mixture, use the towel to roll up the cake, and place on a platter seam side down, frost the outside with the remaining frosting, decorate with more arils if desired, refrigerate until serving time.
Notes:
* For 2 cups of juice, cut 4-6 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1/12 slice of roll): 366 calories, 3g protein, 67g carbohydrate, 12g total fat (7g saturated), 13mg cholesterol, 128mg sodium, 2g dietary fiber, 39mcg vitamin A RE, vitamin C 0mg
