Pumpkin Roulade with Ginger Buttercream

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Fried Pumpkin Layer Cake with Cream Cheese and Orange Frosting

Similar Recipes

More Thanksgiving 2009 Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Pumpkin Roulade with Ginger Buttercream
Tawni Chesapeake, VA 11-09-2009
Flag

Loved it!!!
Rated: 5 stars out of 5

This was not a hard thing to make. My 11 year old made it and it turned out WONDERFUL!!!!
recipe Pumpkin Roulade with Ginger Buttercream
Cassie San Antonio, TX 11-03-2009
Flag

yum*yum!!!
Rated: 4 stars out of 5

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!!!Read more
recipe Pumpkin Roulade with Ginger Buttercream
Sam Burnaby, CA 10-13-2009
Flag

BEST HOLIDAY DESSERT
Rated: 5 stars out of 5

Really Good!! I added a little bit of vanilla extract to the mascarpone cheese mixture.
recipe Pumpkin Roulade with Ginger Buttercream
Julie Brantford, ON 10-11-2009
Flag

SOOOOO Yummy!
Rated: 5 stars out of 5

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. :)Read more
recipe Pumpkin Roulade with Ginger Buttercream
Jeanne Nanoose Bay, BC 10-10-2009
Flag

Absolutely wonderful!
Rated: 5 stars out of 5

This is NOT difficult to make at all. I followed Ina's instructions almost to the letter and it turned out wonderfully! The... only change I made was to add the zest of an orange to the filling. My daughter and I are big fans of ginger but the rest of the family, not so much. So, to mask the flavor a bit I added the orange zest. The orange and ginger really compliment each other. Thank you, Ina for another hit. You never fail to impress!Read more
recipe Pumpkin Roulade with Ginger Buttercream
Silvana Toronto, ON 10-09-2009
Flag

Pumpkin Roulade--what size can?
Rated: 3 stars out of 5

this is more of a comment than a review...This recipe sounds sooo good, but I don't how what size can of pumpkin is used for... this recipe...14 oz or bigger? I'm giving this recipe only 3-stars because it won't let me post anything without the rating, and I haven't made it yet and it wasn't clear on the size of the can of the pumpkin. other than that, it sounds like a 5 star recipe Read more