Ah, Thanksgiving. Nothing beats a crisp November day spent with family, friends, and food! Year after year we’ve all got the usual suspects on our shopping lists: turkey, stuffing, cranberries, potatoes, green beans, pumpkin pie. It can be hard to steer away from the staples on this particular holiday. However, if you are looking for a deliciously inventive twist on the familiar and classic flavors, we at C&P have a must-try recipe for you. John insists that it is truly the most spectacular of all Thanksgiving dishes. A moist pumpkin sponge cake filled with fluffy ginger buttercream all rolled up into a perfect holiday package. This dessert embodies enough decadence to impress guests while creating the coziest of atmospheres with its warm and spicy, autumn flavors. Thanks to the Barefoot Contessa, this recipe will certainly not disappoint!
Pumpkin Roulade with Ginger Buttercream
- 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 kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin
- 1/4 cup confectioners’ sugar, plus extra for dusting
- 12 ounces Italian mascarpone cheese
- 1 1/4 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized ginger
- Pinch kosher salt
Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and greaseÂ 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 eggsÂ 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 mixerÂ on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batterÂ 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 siftÂ 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. PeelÂ away the parchment paper. With a light touch, roll the warm cakeÂ 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 neatÂ edge. DustÂ with confectioners’ sugar and serve sliced.