Pumpkin Roulade with Ginger Buttercream

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (71)

RECIPE
COMMENTS & REVIEWS(71)

Cook Time:
12 min
Level:
Difficult
Yield:
8 servings

Times:

Prep: 45 min
Inactive Prep: 1 hr 0 min
Cook: 12 min
Total:: 1 hr 57 min

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Ingredients

Recipe courtesy Ina Garten

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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Comments & Reviews

recipe Pumpkin Roulade with Ginger Buttercream
Nancy Baltimore, MD 02-28-2010
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amazing
Rated: 5 stars out of 5

I have made this several times for holidays and it is always a hit. It is not too sweet and looks very impressive, but is... pretty simple to make. I eliminate about 1/4 cup powdered sugar in the mascarpone and there is no difference in the sweetness. I also leave out the crystalized ginger and add extra spices to the cake (nutmeg, allspice, ginger). The yummiest dessert!Read more
recipe Pumpkin Roulade with Ginger Buttercream
Annie St Petersburg, FL 02-15-2010
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Delicate and tasty dessert
Rated: 5 stars out of 5

I love this recipe, it isn't overly sweet and tastes fabulous. I was asked to make it for a dinner party, so not wanting... to chance it I made it today. It wasn't difficult at all. I only caution you to follow the directions and remove the cake onto the lightly confectioners sugar tea towel as soon as you remove it from the oven and roll it so it can cool. The flipping onto the towel was the most challenging thing about this entire recipe. I might use 16 oz of mascarpone cheese the next time for the real dinner party, but 12 oz worked fine. Wish I could post a picture as this dessert is really pretty. I plan to serve with caramel sauce from Starbucks..Read more
recipe Pumpkin Roulade with Ginger Buttercream
Lisa Omaha, NE 12-30-2009
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Absolutely delicious!
Rated: 5 stars out of 5

Took a chance and made this for the first time on Christmas day. It was beautiful, delicious and not at all difficult to... make. I was careful to chop the ginger very fine, and although you could distinguish the individual pieces in the filling, they were not too large and the flavor was spread throughout very well. The balance of pumpkin and ginger were just right and the creaminess of the filling is just divine. We had leftovers due to relatives not making it because of weather, and it kept very well covered loosely in the fridge. Can't wait to make this again!Read more
recipe Pumpkin Roulade with Ginger Buttercream
Tammie Cherry Hill, NJ 12-27-2009
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This really isn't "Difficult"
Rated: 5 stars out of 5

I made this dessert last Thanksgiving and my whole family was blown away by it and said it was the best dessert I've ever... made (thank you Ina!) It actually helped to watch the episode she did this in (I'm not sure if there is a video clip available on FN.com). I saw it first then did the recipe; thought it helped when she rolled it up and allowed it to cool. And don't be fooled by the difficulty level as being "Difficult", if you can bake a cake, you can definitely do this!Read more
recipe Pumpkin Roulade with Ginger Buttercream
Linda Boxford, MA 12-26-2009
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Delicious pumpkin roulade.......
Rated: 5 stars out of 5

This cake was really delicious and fairly quick and easy. I agree the tricky part of any roulade is getting it from the pan... to the prepared towel and then making sure it doesn't stick. Here's a couple of tricks I use. When I line the pan with parchment paper, I leave about an inch or two overhang, so that when I go to flip the cake onto a tea towel that's covered with confectioners sugar, I hold onto the top piece of paper and have my other hand (with oven mitt) gently coax the cake onto the towel. When you peel the parchment paper off the cake, lay it back down on top of the cake, then roll the cake with the loose parchment paper on it. This prevents some of the sticking to the towel. The cake has a really nice ginger/spice flavor. I will definitely make this again....Read more
recipe Pumpkin Roulade with Ginger Buttercream
Sonya Sacramento, CA 12-17-2009
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A huge hit!
Rated: 5 stars out of 5

I make most of the desserts for our family parties and decided to try a new "Ina" recipe. This was not as hard as I was led... to believe. I too used a tea towel and just covered it w/the powdered sugar. It didn't stick at all. After a heavy Thanksgiving meal, this was a welcome dessert, not too heavy, not too sweet. Everyone loved it! I am making another one for a work party this weekend, hopefully with the same results!. Thanks for another winner, Ina!!Read more