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Pumpkin Roulade with Ginger Buttercream Recipe

Pumpkin Roulade with Ginger Buttercream

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Average Rating:

Total Reviews: 107

Showing 71-80 of 107

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  • on October 10, 2009

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    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!

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  • on October 09, 2009

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    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

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  • on September 14, 2009

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    This was the best pumpkin roll I ever had. I thought it was easy to prepare since I never made a cake roll before. The only change I did was to add pumpkin pie spice instead of the separate cinnamon etc. I just made this yesterday and it is already gone!! Everyone loved it. I will make this several times with the coming holidays.

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  • on July 26, 2009

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    I just made this again recently after making it several times during the Holidays last year and it was as good as I recalled. A definite keeper! If you like this, also try Ina's Pumpkin Mouse recipe. That's also fabulous! Thanks, INA!

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  • on May 13, 2009

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    When I read this recipe I was a little freaked out. The rolling sounded tricky...but it was really easy...and fun! The cake doesn't break or crumble and it looks fabulous when it finished. The flavors meld perfectly, I'm normally not a fan of marscapone cheese but the ginger made me lick the plate clean. I loved the cake so much that the next day I used my leftover pumpkin to make cupcakes and they were just as good. All in all a wonderful dish that I look forward to making again. It sounds a heck of a lot harder than it actually is and the outcome is a stunning and delicious dessert. Bravo!

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  • on January 31, 2009

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    I made this for a very special dinner party for eight and it was one of the best desserts I have ever made. I followed the recipe exactly and it came out perfectly. I drizzled melted Fran's Caramel Sauce on square white salad size plates and placed a slice on each. A lovely presentation to say the least! A keeper.

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  • on January 26, 2009

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    I'm not sure why this recipe is designated difficult when it's actually quite simple, especially if you've seen Ina make it. She has perfectly documented the steps necessary to succeed in making this dessert, and I'd just like to say after making it twice, the cake is practically failsafe. The second time I made this to take to a friend's dinner party, so I was glad that I'd made it once before. Honestly my first attempt came out better. My pan is slightly warped so even though I'd spread the batter with my offset spatula, one corner of the cake was rather thin and after inversion cracked when I removed the parchment paper. No worries! I rolled the broken end inside, knowing that once I'd spread the frosting, re-rolled, and sliced the cake, no one would know that I'd had any trouble at all with a cracked cake. (I might also recommend using a third of a cup of powdered sugar on the tea towel to play it safe.

    Everyone raved over this dessert and I know that I will make this again and again because it's quick to mix and bake--especially with a stand mixer--and the frosting is simple and delicious too (BTW I used half and half instead of the cream. I've been looking for a go-to dessert that I can make in a flash with simple ingredients and this cake certainly fits the bill.

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  • on January 05, 2009

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    I made this several times during the holidays and each time it tasted great! I'm keeping this recipe for next year...

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  • on December 24, 2008

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    Like viewers before,do cut the powdered sugar down to 1 cup, add 1/2 tsp vanilla, and make sure you chop the crystalized giner into very small peices. This tastes better the next day and next time I would add chopped pecans to the filling. I also added some ground cloves to the cake batter to have a more pumkin pie taste but probably not necessary.

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  • on December 20, 2008

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    I was sooo nervous baking something that was labeled "difficult", but I had watched Ina do it and I thought I could. I didn't have a pan the size that Ina used, so I just used a standard cookie sheet. An off center spatula would have made both the batter and the filling easier to spread, but I just used a regular spatula. I cooked the batter 12 minutes. Rolling the cake up in the towel was easier than I thought. Unrolling the cake went without a hitch. I had to be very careful spreading the filling to not tear the cake. Rerolling the cake was a little nerve wracking. I was trying to be so gentle, that I didn't roll it quite as tight as I could have. BUT, the resulting pumpking roll, was gorgeous and delicious! I used a coffee flavor mascapone cheese and I liked coffee flavor with the pumpkin. I'll be making this roulade for Christmas. Thanks Ina, this receipe was a real winner

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