Pomegranate Roulade- Beautiful!

AZmom09

Mon, Sep 26 2016, 2:53 pm

This is so delicious that my husband (who doesn't like dessert) asked me to make it again when his mother comes! haha. It looks complicated but it really isn't at all!

Pomegranate Roulade
From Bayis Magazine
http://bayismagazine.com/

Cake:
4 eggs
1 tablespoon vanilla sugar
¾ cup sugar
2 tablespoons water
1 cup flour
1 teaspoon baking powder

Pomegranate Syrup:
3 cups pomegranate juice
½ cup sugar (can use less if your juice is not very tart)

Cream:
1 large (16oz) non-dairy whip
3 tablespoons powdered sugar
Garnish- Pomegranate arils

INSTRUCTIONS
For the Cake
Preheat oven to 350ºF (180ºC). Line an 18x13 sheet pan with parchment paper and spray with non-stick cooking spray.
Beat the eggs till pale and fluffy then add in the vanilla sugar, sugar and water. Beat till combined.
Add in the flour and baking powder and lightly mix/fold into the eggs. Do not over mix, but make sure there are no clumps of flour left.
Pour and spread evenly onto greased sheet pan. Bake 15 minutes or until firm to the touch and slightly golden
Once removed from the oven, peel it off of the paper then roll the cake up with the paper still on it. Set aside to cool.

For the Syrup
Bring the pomegranate juice and sugar to a boil in a saucepan.
Allow to boil till it has reduced to half of the original amount, then lower flame and simmer.
After 50-60 minutes the liquid should be slightly thicker and have a rich dark color.
Remove and let cool. It will thicken as it cools.

For the Cream:
Beat the whipped topping and powdered sugar till doubled in size.
Pour around 4-6 tablespoons of the pomegranate syrup into the cream and use a knife to swirl it in. Add more syrup, to taste.

To assemble:
Unroll the cake and smear an even layer of the cream.
Roll up the cake and place seam side down on a serving platter.
Top cake with leftover cream and sprinkle on pomegranate arils.