Pumpkin Roulade with Ginger Buttercream

Thanksgiving dinner in my home always involves pumpkin pie. Some other sweet may be prepared to go along with it, but the pie has center stage. I like pumpkin in many forms, muffins, soups, whatever, and have had this recipe for pumpkin roulade bookmarked in Ina's Back to Basics from the day I bought the book. My son and his adorable girlfriend came to dinner last night so I thought that the timing was perfect to try a new dessert. I've learned the hard way that it isn't a good idea to experiment on an occasion where traditions are sacred, so wanted to give this recipe a trial run. The decision was unanimous: we loved it! Another reminder that we can always count on Ina. I filled the cake with sweetened whipped cream instead of the ginger buttercream and was tempted to add a cream cheese frosting, but changed my mind at the last minute. This is a winner and may take the place of pie at dinner next week. That's how much we liked it.

Pumpkin Roulade with Ginger Buttercream...adapted from "Barefoot Contessa - Back to Basics" by Ina Garten

For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 extra large eggs at room temperature
• 1 cup sugar
• 3/4 cup canned pumpkin
• 1/4 cup confectioners' sugar, plus extra for dusting
  

For the filling:

• 12 ounces Italian mascarpone cheese
• 1-1/4 cups sifted confectioners sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger
• Pinch of kosher salt

Preheat the oven to 375 degrees. Grease a 13 x 18 inch sheet pan. Line with parchment paper and grease and flour the paper.


In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the padddle attachment and beat on medium 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 9-12 minutes, until the top springs back when gently touched. I used a 12 x 17 inch pan and the batter was thin. I think I would have had a bit of trouble handling a thinner cake.


While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup confectioners' sugar evenly over it. This will prevent the cake from sticking to the towel. As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. 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 on a wire rack.


Meanwhile, make the filling. In the bowl of the electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt.


To assemble, carefully unroll the cake onto a board with the towel underneath. (If it splits a little bit it is easily fixed when you roll the cake. The filling acts like glue) Spread the cake evenly with the filling. Reroll the cake 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 slice to serve.


Next time I will use the mascarpone filling, but the cake was fantastic with sweetened whipped cream. I hope you will try this. It may be our dessert of choice at Thanksgiving from now on. Thanks again, Ina.

I'm sending this dessert recipe to Michael at Designs by Gollum for this week's Foodie Friday event. Please drop by and share in the fun. You'll always find wonderful things.