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Pumpkin Roulade with Ginger Buttercream Recipe

Pumpkin Roulade with Ginger Buttercream

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (107)

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Average Rating:

Total Reviews: 107

Showing 61-70 of 107

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  • on November 25, 2009

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    I made one of these on the Monday before Thanksgiving as a test to see how well I would do, it came out fantastic. The cake was moist and flavorful, the cream was silky and the crystalized ginger was a nice surprise. As I said, I did this as a test, because I want to make this for Thanksgiving to bring to my brothers. Since I made this on Monday, I decided to share the goodness. I drove it down to the The CT Food Bank to share it with all of those who are working hard to make sure those in need don't go without. The smiles it brought and the appreciation they showed made the whole process even better. It was gone in minutes.

    I just finished making my second one for Thanksgiving. I can't wait to have the family try this. My grandma is 92, and she loves all the baking I do, so I know she will be looking forward to see what I bring.

    Thanks Ina, great Holiday tradition
    Tom from CT

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  • on November 24, 2009

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    I made this cake last year for Thanksgiving and was asked to make it again this year too! Super easy...much easier than I thought it would be.

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  • on November 22, 2009

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    Every year we cook a big thanksgiving dinner, and last year I tried this recipe. It was a big crowd pleaser, and I was asked to make it again this year!

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  • on November 21, 2009

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    I'm about to try this recipe, but I will be using fresh pumpkin which I boiled, mashed and strained. I will not have a can, so I will be measuring out 3/4 of a cup as Ina suggests. As Silvana did, I'm putting the 3 stars because I am unable to send this without a rating.

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  • on November 20, 2009

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    I have wanted to make a pumkin roll for a couple of years and I saw this on Ina's show last year and tried it today. I love it. It was much easier to make than I thought it would be and the taste is great, a hint of Ginger makes it better than any I have ever tried.
    Thank you Ina. Just another great recipe from your kitchen to mine.

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  • on November 12, 2009

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    This recipe is fabulous! I made it for the first time two years ago and it has turned into a Thanksgiving and Christmas traditional dessert for my family. In fact, I get reminded during the year to make it.
    Although labeled as difficult, it isn't difficult at all. The flavors are wonderful and everyone from children all the way up to adults absolutely love and look forward to it. I'm making this, along with Ina's Pumpkin Mousse Tart recipe for this coming Thanksgiving! Please--if there is only ONE holiday dessert that you are going to try this year--well, make it this! You and your dinner guests will LOVE IT!! Bon chance!

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  • on November 09, 2009

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    This was not a hard thing to make. My 11 year old made it and it turned out WONDERFUL!!!!

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  • on November 03, 2009

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    I love barefoot contessa recipes and always make them. This one in particular scared me because of the rolling process. I had never done it before and made the mistake of making it for the first time to take to a Halloween party, haha...very stressful at first. I started the recipe exactly as it read and to my surprise and excitement it came out perfect!!! I was almost jumping with joy wen it was easily rolling like it should and can't believe how scared I was at first. This recipe taste great, a sure crowd pleaser and actually very easy and especially QUICK to do!!!

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  • on October 13, 2009

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    Really Good!! I added a little bit of vanilla extract to the mascarpone cheese mixture.

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  • on October 11, 2009

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    This was way easier to make than I thought it would be and it was fabulous! Such a perfect blend of flavours and so light. I just made it for Thanksgiving Dinner and my whole family loved it! She was right, we didn't miss the pumpkin pie at all. :

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