Pumpkin Roulade with Ginger Buttercream

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I made this cake with my 6 year old son, and I couldn't believe how easy this was and quick to make. I couldn't find the crystalized ginger, so I chopped some ginger and cooked it with water and sugar, till it was very syrupy. Then rolled the ginger in sugar and chopped it. It was delicious! The mascarpone filling was delicious! I will be making this again and again.

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But leave me my pumpkin roll. That's what my husband said to me the day after thanksgiving. I only cook for himself and I and generally take in a lot of food to work the following day. However, I was threaten with various eating utensils if i tried to walk out the house with this dessert. : My husband claimed the roulade as "his". I was so happy to nail it the first time i attempted the recipe, thank you so much for providing a delicious alternative to pumpkin pie!

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I was scared to make this for Thanksgiving and was all ready to go buy something at the last minute if it failed. The reason why it is labeled difficult is because it IS difficult! The first ominous task was removing the cake from the pan. You have to let it fall out onto the counter without burning yourself or breaking it into pieces. I didn't have a tea towel and used a dish towel instead. The 1/4 cup of sugar was not enough to prevent it from sticking to the long fibers. I got the wax paper off, but not easily. The rolling was the worst of all. I thought for sure it would break and almost did. You have to make sure that the cake is evenly distributed in the pan. If not, the thin side will be more vulnerable to breakage. Then there was the issue with the ginger. I let my husband taste a piece the night before and he said it was too strong. I didn't want it to be too overwhelming, so I minced a lot. The problem with that was that it turned into a sticky, gooey ball that wouldn't separate. I had to take it out and start over. The next time I cut each piece into slices, then added powdered sugar to prevent them from sticking together, and cut them again and again individually. If you have to transport it I recommend sprinkling the sugar on when you get there because: 1. It will get squished by the plastic wrap and 2. It will evaporate by the time you serve. The end of this story is that everyone loved it, yay! It was so delicious and totally worth the emotional trauma.

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i made this cake it was easy and wonderful. although instead of using her frosting i used cream cheese and powder sugar but i did add the ginger. It was exellent!

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This roll was a big hit with my guest & family -especially my picky husband! I also thought it was rather simple to make. The cake was light, tasty but not overly sweet and the ginger made a notable impact to this heavenly buttercream filling - much lighter and better than the traditional cream cheese filling. Having the right size pan (or atleast no more than 1" discrepency as well as spreading the batter evenly is very important to the final product. Also be careful to gently stir in the ginger so it doesn't disturb the consistency of the buttercream. This makes for the perfect holiday dessert.

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I just made this pumpkin roulade and found it very tasty.
However, using the exact recipe and the exact size pan,
it seemed like there wasn't enough batter for the cake.
After it baked, the thickness of the cake was between
a crepe and a pancake. Although it was rather thin,
it rolled up easily and was definitely tasty. I brushed
some rum on the cake after it cooled and sprinkled the
filling with toasted pecans. I think next time I will try a
slightly smaller pan.

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I've been making this for Thanksgiving for many years but with a different filling - whipped cream with crystallized ginger pieces. Or you can add crushed ginger snaps to the whipped cream. This filling is lighter than cream cheese and absolutely delicious.

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I made the cake, it took longer to bake than stated in the recipe, but it tasted great. I had alot of breakage when trying to roll the cake. I ended up making a rectangle layered cake and trimmed the edges to make it presentable. The frosting is wonderful. I wonder if I did something wrong?

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This was fantastic!!!! Really easy to make, and the flavor was outstanding. Didn't have crystalized ginger, so used ginger powder instead. It was amazing!!! I am not a big fan of pumpkin, and this is not too much pumpkin. Great!!! Great!!! Great!!!

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I am my family's designated dessert maker for holidays or any family gathering. Every year I make fresh (never canned pumpkin pies and my grandmother's coconut cream pies. Last year I decided that I wanted to try something and everyone LOVED the roulade! I just finished making it again at my sister?s house in Florida and was only able to find Coffer flavored mascarpone but I think it will still be a hit tomorrow.