Pumpkin Roulade with Ginger Buttercream

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

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
Sandra Windermere, FL 11-27-2009
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A Definite Keeper
Rated: 5 stars out of 5

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.Read more
recipe Pumpkin Roulade with Ginger Buttercream
Carolyn Biloxi, MS 11-26-2009
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Tasty
Rated: 3 stars out of 5

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.Read more
recipe Pumpkin Roulade with Ginger Buttercream
Lea Owls Head, ME 11-26-2009
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Great here is a different filling...
Rated: 5 stars out of 5

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. Read more
recipe Pumpkin Roulade with Ginger Buttercream
Kristin Atkinson, NH 11-25-2009
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not so easy to make, but tastes great
Rated: 4 stars out of 5

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?Read more
recipe Pumpkin Roulade with Ginger Buttercream
Theodore Brooklyn, NY 11-25-2009
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spectacular!!!
Rated: 5 stars out of 5

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!!! Read more
recipe Pumpkin Roulade with Ginger Buttercream
Debi New York, NY 11-25-2009
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A fabulous new tradition, Thanks Ina!
Rated: 5 stars out of 5

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. Read more