PUMPKIN ROULADE WITH GINGER BUTTERCREAM
Steps:
- Preheat the oven to 375 degrees. Grease a 13 x 18 x 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 ¼ 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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Omar Mustafa
[email protected]This roulade was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the buttercream next time.
md Rajan
[email protected]I've made this roulade several times now and it's always a crowd-pleaser. The pumpkin flavor is subtle and the ginger buttercream is the perfect complement. It's a bit time-consuming to make, but it's worth the effort.
Katelyn Kugler
[email protected]This roulade was easy to make and turned out beautifully! The cake was light and fluffy, and the buttercream was rich and creamy. It was a big hit at my party.
Nazeer Nazeer
[email protected]I'm not a huge fan of pumpkin, but this roulade was surprisingly good! The ginger buttercream really balanced out the pumpkin flavor. I would definitely recommend this recipe.
Md Fajlu
[email protected]This roulade was perfect! The cake was moist and flavorful, and the buttercream was light and fluffy. I will definitely be making this again and again.
Ashlynn Arnold
[email protected]The cake was a bit dry, but the buttercream was amazing! I would definitely make the buttercream again, but I would try a different cake recipe.
Pawan Bikram Shah
[email protected]This roulade was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the buttercream next time.
Ruqaiyyah Kally
[email protected]I've made this roulade several times now and it's always a crowd-pleaser. The pumpkin flavor is subtle and the ginger buttercream is the perfect complement. It's a bit time-consuming to make, but it's worth the effort.
Abdisalaan Ahmed
[email protected]This roulade was easy to make and turned out beautifully! The cake was light and fluffy, and the buttercream was rich and creamy. It was a big hit at my party.
Timothy Herrera
[email protected]I'm not a huge fan of pumpkin, but this roulade was surprisingly good! The ginger buttercream really balanced out the pumpkin flavor. I would definitely recommend this recipe.
Deidara Akatsuki
[email protected]This roulade was perfect! The cake was moist and flavorful, and the buttercream was light and fluffy. I will definitely be making this again and again.
Ff palyer Player
[email protected]The cake was a bit dry, but the buttercream was amazing! I would definitely make the buttercream again, but I would try a different cake recipe.
Jim Hee
[email protected]This roulade was delicious, but a little too sweet for my taste. I think I would reduce the amount of sugar in the buttercream next time.
Adam Romo
[email protected]I made this roulade for a fall potluck and it was a huge success! Everyone loved it. The pumpkin flavor was subtle and the ginger buttercream was light and fluffy. I will definitely be making this again.
Elana Philander
[email protected]This pumpkin roulade with ginger buttercream was a hit at my Thanksgiving dinner! The cake was moist and flavorful, and the buttercream was the perfect complement. It was a bit time-consuming to make, but well worth the effort.