Pumpkin Roulade with Ginger Buttercream
From Back to Basics by Ina Garten, page 212.
Servings Prep Time
8people 10 minutes
Cook Time Passive Time
12minutes 3hours
Servings Prep Time
8people 10 minutes
Cook Time Passive Time
12minutes 3hours
Ingredients
Pumpkin Cake
Ginger Buttercream
Instructions
  1. Preheat the oven to 375 degrees. Liberally grease and flour a half sheet pan (13x18x1 inch). If you wish, line the pan with parchment paper and grease and flour the paper.
  2. In a 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 a paddle attachment. Alternatively you can use a hand-mixer. Beat on medium speed for 3 minutes. The batter should be pale yellow and thickened. Add the pumpkin and mix. Slowly add the flour mixture until incorporated. Finish mixing with a rubber spatula. Pour into prepared pan and spread evenly. The batter will be thin. Bake the cake for 10-12 minutes, until the top springs back when gently touched.
  3. While the cake is baking, lay out a clean, thin cotton kitchen towel on a flat surface and sift the entire 1/4 cup of confectioner’s sugar evenly over it. (This prevents the cake from sticking to it). As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel (don’t be scared). Peel away the parchment paper if you used it. Lightly roll the warm cake and the towel together (don’t press), starting at the short end (or long end if you’re going for the WV roll). Allow to cool completely on a wire rack.
  4. Meanwhile, make the filling. Mix the mascarpone cheese, confectioner’s sugar, and cream together for about a minute. (Make sure that the cheese is at room temperature otherwise it won’t mix together well at all). Stir in the crystallized ginger and salt.
  5. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the filling evenly onto the cake. Reroll the cake in a spiral using the towel to guide it. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar and serve sliced.
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