pumpkin roulade tastes better than it sounds

I’m not tired of pumpkin pie.  Really, who could get tired of pumpkin pie?  The Grinch maybe…or Ben Bernanke…or Angelina Jolie.  But for the rest of us mortals, pumpkin pie is like…well…pumpkin pie.

So I made this roulade not because I’m tired of pumpkin pie (the workings of international economics are waaaay out there for me), but because I found a picture of one and it looked impossible.

Naturally, I decided to Experiment.

What follows is a recipe that is not only Not Impossible, but fun.  Plus, it will make your house smell super-good.

“Pumpkin Roulade with Ginger Buttercream

The Grub You’ll Need:

for the cake: 3/4c all-purpose flour; 1/2tsp baking powder; 1/2tsp baking soda; 1tsp ground cinnamon; 1tsp ground ginger; 1/4tsp ground nutmeg; 1/2tsp kosher salt; 3 extra large eggs; 1c granulated sugar; 3/4c pumpkin; 1/4c confectioner’s sugar, plus extra for dusting

for the icing: 12oz mascarpone cheese (I couldn’t find any, so I used whipped cream cheese…it was okay, but not great); 1 1/4c confectioner’s sugar; 2Tbs heavy cream; 1/4c minced dried crystalized ginger; pinch of kosher salt

mmm...coffee...oh, yes. And a spoonful of pumpkin. Whatever. mmmm...coffeeee....

The Stuff You’ll Need:

an electric mixer (or strong arms that never get tired) with a paddle attachment; a 13x8x1″ pan; parchment paper; non-stick spray; flour for dusting the pan; an oven; a clean kitchen towel

What You’ll Do:

preheat oven to 375F.  Spray baking sheet, then line with parchment paper.  Spray and flour the parchment paper; set aside.

1) combine flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg

2) in the bowl of your mixer, mix (on medium) the eggs and sugar until they are fluffy and pale yellow.  Add the pumpkin, a spoonful at a time.

3)with the mixer on low speed, add the flour mixture until just combined.  Do not over mix.

4) pour batter over the parchment paper-lined baking sheet.  Spread evenly.  Bake for about 10 minutes, or until the cake is springy when you touch the center.

5) spread the clean kitchen towel on the counter, then sprinkle with confectioner’s sugar.

6) turn the baked cake (ha!…) out onto the towel.  What this means, is: with oven mits on, do your best to flop the hot pan upside down on top of the towel.  Powered sugar will fly everywhere.

7) after the cake releases from the pan, peel the parchment paper off.

8)gently roll the cake up inside the towel.  Do not press down at any time.  This will stress you out.  …that’s okay…set this aside to cool completely before you mess with it again.

9) while the cake cools, make the icing.  Combine all the ingredients listed using your mixer and paddle attachment.  (yes…you’ll have to wash your bowl and paddle attachment…I’m sorry…)

10) after the cake is cooled completely, unroll it, spread the icing, and roll it back up again.  Without the towel.  Der.  You can now store your creation in the fridge for up to three days.  Before you serve, trim the ends and dust with confectioner’s sugar. ”

wrap with plastic-wrap when you're done...it helps with all sorts of things...

11) bask in the glory that is your Awesomeness.  🙂

Garten, I. (2008).  Barefoot Contessa Back to Basics. Clarkson Potter/Publishers, New York.


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