Friday, November 7, 2014

Pumpkin Roulade with Ginger Buttercream


Here is a wonderful holiday dessert that your family and friends will be talking about long after your special meal is over. It’s a great alternative to traditional pumpkin pie and can even be made days in advance. A roulade is a dish that is served up as a roll; usually a slice of meat that has some type of cheese filling. This sweet version is made with a thin slice of pumpkin spice cake and filled with a mascarpone and ginger cream.


In order for this roulade to turn out you have to follow the instructions precisely. For example, after baking the cake, you want to roll it when the cake is still warm, if you don’t it will crack. I had problems with the cake sticking to the towel, next time I will let the cake cool for a least an hour before removing. I think it will take me another time or two to get this technique down and believe me I will be making this again. It looks impressive and tastes even better!

This recipe has been adapted from "Barefoot Contessa, Back To Basics" cookbook, by Ina Garten.

Ingredients:

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 salt
3 extra-large eggs, at room temperature
1 cup sugar
3/4 cup canned pumpkin
1/4 cup confectioners' sugar (sifted), plus extra for topping

Filling:

12 ounces Mascarpone cheese
1 1/4 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/4 cup dried crystallized ginger (minced).

To prepare:

Preheat oven to 375F. Grease a 13" x 18" x 1" sheet pan. Line the pan with parchment paper and then grease and flour the paper.

Add and whisk all dry ingredients together in a small bowl, flour, baking powder, baking salt, cinnamon, ginger, nutmeg and salt. Set aside.

In a stand or hand mixer, combine eggs and sugar, then blend on medium high speed for 3 minutes, (until thickened and pale yellow in color). Add pumpkin puree and dry ingredients, then blend until just incorporated. Remove bowl and finish mixing batter by hand. Pour into prepared pan. Bake 10 to 12 minutes. The top of the cake should spring back when touched.

**Do this while cake is baking**

Lay a clean, thin cotton dish towel on counter (flat surface) and sift the 1/4 cup of confectioners' sugar evenly on top of the towel. This helps prevent cake from sticking to the towel. Right after removing cake from oven; loosen the edges with a sharp knife and invert in onto the prepped towel.


Carefully peel the parchment paper away. Then roll the warm cake and towel lightly together, starting at the short ends of the cake. Allow to cool completely!

Next, the filling. In your stand or hand held mixer combine mascarpone, confectioners' sugar and cream together for about 1 minute. Add crystallized sugar. Set aside.

Carefully unroll the cake unto a board. Place spoonfuls of the butter cream mixture all over the cake. Smooth evenly with the flat side of a butter knife. Roll carefully, using the towel as a guide. Trim each end to make a straight edge. Dust with confectioners' sugar. Slice and enjoy!







Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

108 comments:

  1. Replies
    1. Thanks Tex, the 2 of us have almost demolished the whole thing.

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  2. Oh, my gosh, the ginger mascarpone filling sounds divine! Perfect pumpkin roll!

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  3. Damn delicious and fancy looking pumpkin roulade cake!!!

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    1. you know what, my sisted try the recipe and setting the oven to 250C and she burn the base cake, lol
      i hope we'll gona success to try this soon
      she supposed to set it on 190 C and we Indonesia used to use celcius istead of Farenheit

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  4. Pumpkin and ginger mascarpone- sounds like a match made in heaven .
    Thanks for the perfect holiday inspiration.

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    1. Thanks Daniela, still working on it, delicious but very rich.

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  5. I'm drooling over the look and sound of this!

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  6. You have me at ginger mascarpone filling, Cheri. The roulade is so perfect for the season.

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    1. Thanks Angie, mascarpone is one of my favorites too!

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  7. Absolutely beautiful, Cheri! You did Ina proud. What a fabulous filling too.

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  8. You did a beautiful job, Cheri!! The ginger-mascarpone filling looks to die for, and I love all things pumpkin. And you're right - it's perfect for the holidays!!

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    1. Thanks Susan, the ginger filling was delicious I could of eaten this by the spoonful.

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  9. My sister often brings a pumpkin roll-up cake to Thanksgiving, but hers is yellow cake with pumpkin filling. This sounds way, way better than the one she gets, which comes from a friend's fund-raiser or something like that. I've seen those cakes made, and they obviously take a lot of practice AND patience, which I'm short on!

    best... mae at maefood.blogspot.com

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    1. Thanks Mae, this was my first time preparing a roll like this and it was touch and go for a few minutes. But I stuck to the directions. They certainly made all the difference.

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  10. OMG - this looks and sounds amazing! Pumpkin and ginger were born to be together, so I would love this cake.

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    1. Thank you, This was delicious but very rich. Appreciate you stopping by.

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  11. It is LOVELY!
    I made one..don't think it was BC..have to look at my old posts..
    I was so excited it worked..
    Oh what a feeling:)
    Kudos!

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    1. You are so right, I felt the same way. Thanks!!

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  12. I love the mascarpone and ginger. What a delightful Autumn dessert.

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  13. Gorgeous cake, it is so perfect for the holidays, I love making a roulade and your combination of flavors is wonderful. Beautifully done!

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    1. Thanks Suzanne, this was my first one, will be making again.

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  14. You're very clever to make a roulade. I love the sound of the ginger butter cream xx

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  15. Cheri, such a very pretty dessert with such a wonderful sounding mascarpone/ginger filling - just perfect for this time of year! I certainly would not mind a slice of your roulade with a nice cup of tea this afternoon!
    Have a wonderful Sunday,
    Andrea

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  16. wow! I love your roulade! I've never thought to do a pumpkin one! Such a great idea!

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    1. Thanks Marcela, I will have to try other flavor combinations too!

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  17. What a heavenly match of ingredients, Cheri! I love visiting your blog because I always come away inspired. Fabulous dessert!

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  18. Simply beautiful! The filling sounds divine!! Ginger in anything is ok with me!

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    1. Thanks Kathy, the filling was delicious, that alone could of been my dessert.

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  19. This looks awesome! I haven't attempted one of these rolled cakes yet because I'm afraid it'll crack and turn into a big mess. Yours looks fantastic!

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    1. Hi Ashley, it's Ina's recipe, so as long as you follow the directions, which I normally don't do, this will turn out.

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  20. I'm actually not a huge fan of pumpkin pie, and I would much prefer the roulade in its place! That ginger buttercream sounds amazing!

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  21. It looks very impressive indeed!! :) Does leaving the cake to cool prevent it from sticking to the towel?? I usually just roll my cakes with the baking paper on instead of a towel haha

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    1. Yes, I suppose so, I just did not wait quite long enough. Thanks Von!

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  22. Beautiful and yummy looking roulade. You had done a splendid job. I am not able to muster courage to make a roulade lest it breaks.

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    Replies
    1. There was a moment I thought is was over but whew, it worked!

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  23. Cheri: If only I had the patience to make this. It looks divine.

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    1. Thanks Marlene, it's not as hard as it looks, really!

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  24. This looks delicious! (and impressive)

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  25. Wow, this is beautiful, Cheri! It must taste amazing with those ingredients.

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  26. I don't know that I could ever give up pumpkin pie! But this is a pretty alternative.

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    1. Hi Beth, pumpkin pie is the best, but this was pretty darn good. Thanks!

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  27. Ina Garten is another of those who has no fail recipes. Love her and LOVE pumpkin.

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  28. Oh my goodness, sign me up, I love everything about this. It looks so moist and delish!

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  29. Thank you for your honesty, Cheri. Your roulade looks like perfection to me. Definitely taking your tip of 60 mins wait before the roll-up...Your cake BTW would be a wonderful alternative to a traditional dessert.

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  30. Must be beautifully aromatic; nice way to use pumpkin !

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    1. Thank you Jasna, appreciate you stopping by.

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  31. So innovative. ..my family members dont like pumpkin. .nice way to feed them pumpkin☺☺☺☺

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    1. Hi Moumita, this probably is more of a pumpkin spice, so maybe they won't even taste the pumpkin. The cream is delicious!

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  32. A beautiful and divine roulade! This flavor combination is just perfect.

    Cheers,

    Rosa

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  33. This would be gorgeous sitting in the middle of the table on Thanksgiving eve. I would love a slice or two or three, please.

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  34. Wow such an elegant looking dessert - this is such a great way to use pumpkin and the ginger cream sounds delicious.

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  35. This looks beautiful. Very tempting. I can have all of that. Great job. :)

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  36. Roulade is one of those desserts I've always wanted to make but still have not! This looks wonderful. That ginger buttercream is such a great pairing. You're making me crave cake very early in the morning, Cheri! (I don't mind...)

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    1. Hi Monica, cake for breakfast is good, right!

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  37. We had an elderly friend whose cook made her family recipe for a ginger roulade and this recipe looks very close to it! I definitely want to try it for company over the Thanskgiving holiday! ~ David

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    1. Thanks David, it's Ina's a tried and true recipe!

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    2. This was a big hit at our Christmas Eve feast! Thanks, Cheri! Hope you are having a great Christmas! ~ David

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  38. What a major yummy treat here! And ginger buttercream? What a delight! I'd grab a spoon and eat it all up! ;)

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    1. Hi Pamela, the buttercream was delicious, especially with the crystalized ginger pieces.

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  39. This is the perfect recipe for a Christmas dessert. Thanks for sharing!

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  40. The buttercream roll looks so moist and delicious! I love the ginger flavor in the buttercream. Definitely gonna try out soon!

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    1. Thanks Maggie, the ginger added a nice touch.

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  41. Ooooh this looks so good! I love pumpkin, but pumpkin pie is a little played out for me and I like to switch it up on my Thanksgiving table.

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  42. It sure DOES look impressive! Yum.
    The ginger in the buttercream I bet sends it into FAB territory.

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  43. Oh Cheri, this looks like such a perfect holiday treat! I would sure love to come to your home this thanksgiving.

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  44. Cheri I love roulade and this look amazing!

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  45. I have always wanted to make one of these! I just love the idea of the ginger buttercream inside. What a great combo of flavors!

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  46. I love roulades, and this flavor combination sounds amazing! The frosting with the mascarpone sounds especially divine. :)

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    1. Hi Marcie, this was really a rich dessert. Thanks!

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  47. Cheri, I absolutely LOVE your roulade, it looks so delicious! :D
    I wish I could eat my screen :)

    Cheers
    Choc Chip Uru

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    1. Hi Uru, your are so funny, love your enthusiasm!

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  48. What a winner! Fabulous recipe! This has to be one of the best recipes I have seen this year.
    Have a super day.
    :-) Mandy xo

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  49. Hi Cheri, it looks impressive and yummy-licious! Lovely holiday bakes indeed.

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  50. This looks absolutely delicious, Cheri! Ina and you are a great team :) What a great combination of fall flavors!

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    1. Thanks Susan, you really cannot go wrong with an Ina Garten recipe she is the best!

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  51. what a gorgeous looking roulade. very clever to make it a pumpkin one!

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  52. You had me at pumpkin - all the buttercream is a bonus!

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  53. beautiful looking roulade, Cheri! I'm drooling...

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