Best 3 Pumpkin Roulade With Ginger Buttercream Recipes
Indulge in the delectable symphony of flavors presented by our Pumpkin Roulade with Ginger Buttercream. This culinary masterpiece combines the richness of pumpkin with the warmth of ginger, creating an unforgettable dessert experience. The soft and tender roulade, infused with the essence of pumpkin, is complemented by the velvety smooth ginger buttercream, adding a touch of spicy sweetness. Each bite is a harmonious blend of flavors, textures, and aromas, leaving you craving for more. In addition to the roulade, this article also features recipes for a classic Pumpkin Pie and a delightful Pumpkin Spice Latte, allowing you to immerse yourself in the magic of pumpkin in various forms.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN ROULADE WITH GINGER BUTTERCREAM
"This make-ahead cake is based on an old favorite: a jelly roll my mother used to bake. It was simple but delicious-a moist vanilla sponge cake filled with raspberry jam. I love the flavors of autumn, so I worked on a new kind of jelly roll that would be perfect for fall. I made a cake with pumpkin puree and spiced it with cinnamon, nutmeg and ginger. Then, in place of jelly, I filled it with a mixture of whipped cream, mascarpone and crystallized ginger. The combination of the spicy ginger, sweetened cream and pumpkin cake is absolutely delicious! And the best part is that it can be made a few days ahead: Just cover and refrigerate. It's a showstopper dessert, and you can be cool and relaxed when you serve it."
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- 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 and 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.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM (PUMPKIN CAKE ROLL)
This recipe is from an Ina Garten Thanksgiving Desserts Special. I am planning to make this for christmas instead and I might use cream cheese IF I don't have marscapone on hand or cannot find any at my local grocery store.
Provided by Chef Sarita in Aust
Categories < 30 Mins
Time 27m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 281.7, Fat 3.8, SaturatedFat 1.6, Cholesterol 97.1, Sodium 316.4, Carbohydrate 59, Fiber 1.2, Sugar 48, Protein 4.3
PUMPKIN ROULADE WITH GINGER BUTTERCREAM
Steps:
- Preheat over to 375F. Grease a 13x18x1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking soda, cinnamon, ginger, nutmeg and salt to combine. Place the eggs and granulated sugar in the bowl of an electric mixer and beat on medium high speed for 3 minutes, until light yellow and thickened. With the mixer on slow, 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 sheet 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 confectioner's sugar evenly over it (to 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 towel together, starting at the short end of the cake (don't press). All to cool completely on a wire rack. Meanwhile make the filling. In a bowl of an electric mixer, beat the mascarpone cheese, confectioner's 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 confectioner's sugar and serve.
Tips:
- Plan Ahead: Pumpkin puree can be made ahead of time and frozen for up to 3 months. This makes it a great option for busy bakers who want to save time.
- Use Fresh Ingredients: Fresh pumpkin puree will give your roulade the best flavor. If you don't have fresh pumpkin, you can use canned pumpkin puree. Just be sure to drain it well before using.
- Don't Overmix the Batter: Overmixing the batter will make the roulade tough. Mix just until the ingredients are combined.
- Bake the Roulade Properly: The roulade should be baked until a toothpick inserted into the center comes out clean. Overbaking will dry out the roulade.
- Let the Roulade Cool Completely: Before filling and rolling the roulade, let it cool completely. This will help prevent the roulade from cracking.
- Use a Sharp Knife to Slice the Roulade: A sharp knife will help you get clean, even slices of roulade.
Conclusion:
Pumpkin roulade with ginger buttercream is a delicious and festive dessert that is perfect for any occasion. With its moist pumpkin cake, creamy ginger buttercream, and beautiful presentation, this roulade is sure to impress your guests. So next time you're looking for a special dessert, give this pumpkin roulade a try. You won't be disappointed.
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