recipe
Oct
06
2009

Recipe of the Day: Ina Garten’s Pumpkin Roulade

You might have noticed the fact that I am all about a pumpkin. Growing them, cooking them, displaying them, selling them.  This is a roulade we made long ago, with another recipe, that I can’t find.  So here is one I am going to whip up.  And seriously, when I saw the word mascarpone, I was sold.  What else could a recipe that calls for pumpkin AND marscapone be, but GOOD?

roulade

For the cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin (not pie filling)
  • 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 (not in syrup)
  • Pinch kosher salt

Directions

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan 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 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 to 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 1/4 cup of 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 an 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. 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 serve sliced.

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Brenda S 'Okie in Colorado'

I make pumpkin rolls every year at this time. I’ve always used the cream cheese filling. I am going to try the mascarpone and most definitely the crystalized ginger. I am such a big fan of ginger, can’t get enough of it. Thanks for the tip.

Great minds must think alike! I did this yesterday as well, except I did the Libby’s version. I must give Ina’s a try!

Don’t you just love Ina? I’ve always wanted to try something like this… I’ll have to remember this recipe and try it soon. Anything pumpkin always is fabulous!

Denise

Oh yum !! This is our family favorite fall dessert.
I see you are well ahead of me on getting them made!

oh my, that just has to taste good!

Nan

OMG~that is beautiful! I am going to try this on saturday!;) Thank you, Ma’am!!