Pomegranate Mascarpone Cake
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This Pomegranate Mascarpone Cake is a lovely and delicious dessert, perfect for holiday gatherings. A light and fluffy sponge cake is filled with creamy mascarpone whipped cream and rolled into a log. Sweetened with raspberry jam for a pink hue, the cream is brightened with fresh raspberries and pomegranate arils.
Why You’ll Love This Recipe
- Enjoy a light and fluffy cake. Made with cake flour, this Swiss roll has a light, fluffy sponge cake that pairs beautifully with the creamy filling. The delicate texture makes every bite feel light and airy.
- This recipe features rich mascarpone cream. The whipped cream filling is enriched with mascarpone, making it extra rich and luscious. Be careful not to over-whip the cream. If the cream becomes grainy, try adding a splash of cold heavy cream to smooth it out. Then, mix in raspberry jam to add gentle sweetness and a soft pink color.
- It is perfect for gatherings. Each slice reveals a beautiful swirl on the plate with fresh raspberries and pomegranate arils. Chill the cake in the refrigerator to set before slicing to achieve clean, neat slices.
Pomegranate Mascarpone Cake
Cook time: 10min Prep time: 40min Total time: 50
Servings: 10
Ingredients
For the cake
- ¾ cup + 1 Tbsp cake flour (100g)
- ½ tsp baking powder
- 4 large eggs, room temperature
- ¾ cup granulated sugar (150g)
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Cooking oil spray, for the pan
- Powdered sugar, for dusting
For the mascarpone cream
- 8 oz mascarpone
- 1 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 6 Tbsp raspberry jam
- 1 cup fresh raspberries, more for garnish
- ½ cup pomegranate arils, more for garnish
Instructions
- Preheat the oven to 375°F.
- Line a jelly roll pan with parchment paper and lightly grease the parchment with cooking oil spray.
- In a bowl, whisk together cake flour and baking powder. Set aside.
- Use a handheld mixer or stand mixer to beat the eggs and sugar until the mixture is pale and thick, has more than doubled in volume, and forms ribbons when the mixer is lifted, for about 7-10 minutes.
- Add the flour mixture, one third of it at a time, and use a spatula to gently fold in until no dry flour remains.
- In a small bowl, whisk together melted butter and vanilla extract. Add a dollop of cake batter and mix until combined. Add the butter mixture back to the cake batter and gently fold in until combined.
- Transfer the batter to the prepared pan and spread evenly. Gently tap the pan a few times against the counter.
- Bake for 10 to 14 minutes, until it’s lightly golden on top and lightly springs back to the touch.
- Once the cake is out of the oven, run a knife around the edge to release the cake from the pan.
- Dust with powdered sugar all over the surface. Then place another parchment paper on top. Place a tea towel or wire rack on the parchment to help flip the cake. While the cake is warm, invert, remove the pan, and gently peel off the bottom parchment.
- Use the remaining parchment under the cake to roll the cake into a log, starting from the narrow side. Let cool completely.
- In a large bowl, add mascarpone, heavy whipping cream, and powdered sugar. Use a handheld mixer or stand mixer to whip until medium peaks form, for 1 to 2 minutes.
- Stir in raspberry jam until thoroughly mixed. Then fold in the raspberries and pomegranate.
- Gently unroll the cake and spread an even layer of the cream all over the cake, leaving a 1-inch border uncovered on the narrow end, which becomes the outer side of the roll. Gently re-roll the cake from the cream-covered narrow end, without the parchment.
- Transfer the cake to a plate with the seam side down. Refrigerate for at least 30 minutes to set.
- Before serving, dust with powdered sugar. Top with raspberries and pomegranate arils (optional). Slice and serve.
