PUMPKIN ROULADE WITH GINGER BUTTERCREAM
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.
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Nakirabira Prossie
[email protected]I wouldn't make this recipe again.
Okoye Chiamaka
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either.
Mlungisi Dlomo
[email protected]I had some trouble getting the roulade to roll up properly, but it still tasted good.
Nour Houda
[email protected]The roulade was a bit dry, but the buttercream helped to make up for it.
Yonatan Samuel
[email protected]This roulade is a bit sweet for my taste, but it's still a delicious dessert.
MD Sieam hossain
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin desserts.
Hagar Arthur
[email protected]This recipe is a keeper! I've already made it twice and it's always a crowd-pleaser.
Shanto dav neily
[email protected]I love the combination of pumpkin and ginger. This roulade was the perfect way to celebrate fall.
Be Happy
[email protected]This was my first time making a roulade and it was surprisingly easy. The instructions were clear and concise, and the end result was impressive.
Olamilekan Ayomide
[email protected]The roulade turned out perfectly! It was moist and fluffy, and the buttercream was light and airy. I will definitely be making this again.
Nazeer Afridi
[email protected]I'm not usually a fan of pumpkin desserts, but this roulade changed my mind. The ginger buttercream really takes it to the next level.
Mamata Sharma
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The end result was a stunning and delicious dessert that wowed my guests.
Sardar Sohaib
[email protected]I made this roulade for a fall gathering and it was a hit! Everyone loved the unique flavor combination and the beautiful presentation.
Precious Ellah
[email protected]This pumpkin roulade with ginger buttercream was a delightful treat! The flavors were perfectly balanced, with the sweetness of the pumpkin and the spiciness of the ginger complementing each other wonderfully. The roulade itself was light and fluffy,