Pumpkin Roulade with Ginger Buttercream

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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!

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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....

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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!!

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I was surprised at how delicious this recipe is, also I love how the ginger is not over powering. Although this recipe claims to be difficult, I was able to make it, so anyone can make it, first try. Just remember, make sure you have delicate hands!

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This dessert is amazing. I'm already trying to find a reason to make it again - it is that good. It is super moist and keeps really well (had a slice saved for a week and it still tasted good!.

I didn't use Ina's filling recipe, I just used a basic cream cheese filling (1 stick butter, 1 stick cream cheese, vanialla and sugar to taste but it was fabulous. It was easy to make, but definitely a little scary flipping the cake out of the pan (be sure to generously dust your tea towel with sugar over a very large area cuz it's hard to control where that cake is going to land!

I would also have to argue with Ina's serving size - i got at least 10 servings from my roll, and that was after cutting the ends off. It's definitely rich, but oh so good. This might be a required Thanksgiving dessert for now on.

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I made just as stated in the recipe. Perfect! Two things I would change though. My crystallized ginger was too big and next time I will chop it up medium fine. And, my roulade broke in several places as I removed the tea towel. I ignored that and rolled with filling and hid the damage with the powered sugar. Next time I will try a parchment paper instead. Anyone else have any trouble removing the towel? It was wonderful.

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Like Ina, no member of my family cares for the traditional heavy pumpkin pie, but we all love pumpkin. After seeing this recipe, it became a "must try" for Thanksgiving and it was a big hit. The first dessert to diappear from our dinner table. My oldest daughter loved it so much, I had to make on for her to take back to college and share. I did replace the ginger cream with a more traditional cream cheese filling that was laced with cinnamon, which complimented the spongy cake and added a definite fall holiday flair. There was nothing difficult about the recipe at all. I suppose rolling and unrolling the cake could be a challenge if you don't use a little patience and restraint. I used a few sugared cranberries for garnish and it made a great centerpiece for our family meal. It will definitely become one of our family recipes to show up each year.

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I made this today, Sunday, November 29th. Did not have a tea towel so I used kitchen towel instead with no problem of fiber sticking into the cake after unrolling
My baking form was smaller, 11x16 and worked very well, just needed to bake addtional 5 minutes longer. Removing cake from the form was not an issue, so I do not understand other reviewers. Peelilng off the paper not an issue unless you forgot to grease baking form before you put pearchment paper on top and grease it again before you pour the batter into the pan.
As far as ginger is concerned, I cut it up to a small dice. I did not have a heavy cream so I used light cream and it worked very well. After spreading the filling onto the cake and rolling up, I could not resist to taste it. AWESOME!!!!!!
One hint, in order for the cake to stay nice and round I placed it on parchment paper without grease and make sort of a tent rolling down the edges from top and then closing on both sides and put it in the fridge. I removed from the fridge about 20 minutes before I was craving for a snack or two or three.
Ha ha ha...!
TRULY THE RECIPE ANYONE CAN DO IT. BELIEVE IN YOUR SKILLS AND DO NOT GET SCARED READING OTHER PEOPLE COMMENTS AND REVIEWS THANKS INA!!!!!!!!

Barbara from Staten Island.

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It was great and it wasn't difficult at all. This will definitely become a Thanksgiving tradition at our home. Thank you for the recipe!

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I made this last night. I want to make this for a Christmas on the December 21. With it saying difficult I figured I better do a trial run. It's really not that difficult. At first I was concerned about the candy ginger. I have always has traditional pumpkin rolls and love them. Mascarpone cheese and ginger humm never had them. It turned out really great. My husband I loved it. I do not think it will disappoint at the Christmas party. Being ginger shy, I only added half of 1/4 cup and it still has a nice ginger taste will not overwhelm my fellow colleges. Definitely a holiday keeper. Thanks Ina for a new twist on my old holiday favorite.