Rolls of Cream

Pumpkin Roulade with Ginger Buttercream

{Ina Garten "Back to Basics"}

I have really been enjoying Ina's new cookbook. This was a rich hit on Thanksgiving! Oh so good.

For the cake:
¾ cup flour
½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
3 extra-large eggs, room temperature
1 cup granulated sugar
¾ cup canned pumpkin
¼ cup confectioners sugar, plus extra for dusting

Filling:
12 ounces Italian mascarpone cheese
1 ¼ cups sifted confectioners’ sugar
2 Tbsp heavy cream
¼ cup minced, dried crystallized ginger (not in syrup)
Pinch of salt

Preheat oven to 375. Grease a 13x18x1-inch sheet pan. Line the pan with parchment paper, greasing it too.

In a small bowl, sift together flour, baking powder, baking soda, spices, and salt, stirring to combine. Place the eggs and granulated sugar in a bowl fitted with a paddle attachment and beat on medium high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10-12 minutes until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire surface with the ¼ cup of confectioners’ sugar, evenly over it. As soon as you remove the cake from the oven, loosen the edges and invert it squarely onto the prepared towl. Peel away the parchment paper and with a light touch, roll the warm cake and the towel together (don’t press), starting at the short end of the cake. Allow to cool completely (this can take up to two hours), on a wire rack.

Meanwhile, make the filling. In the bowl with a paddle attachment beat the cheese, sugar, and cream together for about a minute, until light and fluffy. Stir the ginger and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake (carefully!) in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar and serve sliced. Keep leftovers refrigerated.