Thursday, December 6, 2012

Pumpkin Roulade with Ginger Buttercream

I could blame the lopsided swirl on my uneven oven (it hasn't been level ever since we had the kitchen floor replaced). Or I could pin it on my daughter - who walked up to the cake while it was rolled in the towel and gave it a good squeeze (which was followed by a little talk about never squeezing anything unless you know what it is and you're sure it wants to be squeezed). But regardless, this cake is awesome. I've had pumpkin rolls before, usually with cream cheese filling. And I thought that's how I liked them best. But man am I glad I tried this because the ginger mascarpone filling is (at the risk of quoting Guy Fieri), off the hook. I couldn't help just is.

Yield: 8 servings

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

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

1.      Preheat the oven to 375º F. Grease a 13- x 18- x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
2.      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.
3.      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.
4.      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.
5.      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.

from Ina Garten

flour and spices
eggs and sugar
eggs thickened; adding pumpkin
adding flour mixture
batter mixed
batter spread in pan
baked pumpkin cake
peeling off the parchment
rolling the cake

I was pretty nervous right about now, but it was easy.
cake rolled and wrapped; cooling

I couldn't be too mad at my daughter for
squeezing it. She didn't know what it was.
I probably would have squeezed it too.
mascarpone, cream and sugar
adding chopped crystallized ginger and salt

I highly recommend Reed's
rystallized ginger (my favorite)
ginger "buttercream"

I'm not sure why Ina calls this a
buttercream (clearly there's no butter in it).
cake unrolled; spreading the filling
filling spread
rolling the cake again
cake rolled

At this point, I wrapped it in the towel again and
put it in the fridge overnight. I'm sure plastic wrap
would have been fine, but the towel was already
there and I knew it wouldn't stick.
pumpkin roulade with ginger buttercream
with confectioners' sugar)

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