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POM Cream-Filled Chocolate Roll

POM Cream-Filled Chocolate Roll

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Prepare Crimson POM Jelly in advance of making cake. Prepare fresh pomegranate juice, if necessary.* 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.


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.



  • 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


  • 1/4 cup whole milk
  • 1/4 cup butter
  • 6 oz. semi sweet chocolate, finely chopped
  • 2 1/2 cups powdered sugar


  • 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 Pomegranate Arils

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit