Orange Pumpkin Roulade Recipes

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.

ORANGE PUMPKIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
• In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

ORANGE-PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
• Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
• Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
• Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.

ORANGE-PUMPKIN ROULADE

Steps:

• Heat oven to 375°F. Coat a 12-inch x 15-inch x 1-inch jelly-roll pan with cooking spray. Line with parchment paper; coat with cooking spray. Whisk flour, cinnamon, baking powder, nutmeg, ginger and salt in a bowl. In another bowl, beat eggs with an electric mixer on high until fluffy. Gradually beat in sugar until combined. Reduce speed to low; add pumpkin, zest and vanilla until just combined. Gently but thoroughly fold in flour mixture. Pour batter into prepared pan. Spread into an even layer. Sprinkle pecans on top. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Lightly dust a clean towel with confectioners' sugar. Remove cake from oven. Invert cake onto towel. Remove pan. Gently peel off top parchment. Tightly roll up cake in towel, starting on long side closest to you. Place seam side down on a rack. Place gelatin and 1 tablespoon cold water in a heatproof bowl; place bowl in pan of hot water to melt gelatin. In another bowl, beat ricotta, cream cheese and confectioners' sugar with an electric mixer on medium until smooth. Beat in gelatin and candied peel. Cover; refrigerate at least 1 hour. Gently unroll cake; set towel aside. Spread top with even layer of filling, leaving a 1-inch border on the far side. Gently roll up cake. Place seam side down on a platter. Refrigerate until ready to serve, covered loosely with plastic wrap. Before serving, trim cake by diagonally cutting thin slice off each end. Dust with confectioners' sugar.

PUMPKIN ROULADES

Steps:

• Preheat the oven to 375 degrees F.
• Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
• Cream cheese filling:
• Blend together all ingredients.
• Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
• Preheat the oven to 350 degrees F.
• Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
• Yield: about 8 cups

PUMPKIN ROULADE

Steps:

• Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
• Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
• Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
• Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
• Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
• Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
• Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
• Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.

SPICY PUMPKIN ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 17 1/2x11 1/2x1-inch baking sheet. Line with parchment paper, allowing 1-inch overhang on all sides. Butter parchment. Mix 1/4 cup sugar, cinnamon, allspice and ginger in small bowl. Sprinkle over parchment. Place kitchen towel on work surface. Sift powdered sugar over towel.
• Combine 1/2 cup sugar, 4 eggs, 3 yolks and extract in large bowl. Using electric mixer, beat until thick and pale yellow, about 6 minutes. Sift flour and baking powder over egg mixture; gently fold in. Using clean dry beaters, beat whites until medium-stiff peaks form. Fold whites into batter in 2 additions.
• Pour batter into prepared baking sheet; spread to edges. Bake cake until golden and tester inserted into center comes out clean, about 20 minutes. Invert onto prepared towel. Peel off parchment. Starting at 1 long side, roll up cake in towel. Cool.
• Make filling:
• Pour 2 tablespoons water into small saucepan; sprinkle gelatin over. Let soften 10 minutes.
• Whisky yolks, 1/2 cup sugar, cornstarch and brown sugar in medium bowl to blend. Whisk half and half, pumpkin and vanilla in heavy medium saucepan. Bring to boil. Gradually whisk hot pumpkin mixture into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until mixture boils and thicken. Remove from heat. Whisk in orange juice concentrate and orange peel.
• Stir gelatin mixture over low heat just until gelatin dissolves. Remove from heat. Whisk in 1/2 cup pumpkin mixture; whisk into remaining pumpkin mixture. Chill until cold and thick, whisking occasionally, at least 6 hours. (Cake and filling can be made 1 day ahead. Cover cake with foil; store at room temperature. Keep filling chilled.)
• Unroll cake. Spread filling over cake; roll up cake, enclosing filling. Arrange cake seam side down on platter.
• Beat whipping cream and 1 tablespoon sugar in large bowl until stiff. Spoon cream into pastry bag fitted with large star tip. Pipe in lengthwise rows over roulade. (Can be made 6 hours ahead. Chill.) Garnish platter with orange slices and mint, if desired.

PUMPKIN ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

ORANGE PUMPKIN BREAD

Steps:

• Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
• Add water and orange juice, mixing well.
• Stir in raisins and orange rind.
• Spoon batter into two greased and floured 9x5x3-inch loaf pans.
• Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan and cool completely on wire racks.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE

Steps:

• Preheat oven to 375 degrees. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.
• Whisk flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl until thoroughly combined. Set aside. Lay a clean kitchen towel on a flat surface and dust with 1/4 cup confectioners' sugar.
• In the bowl of an electric mixer fitted with paddle attachment, cream eggs and sugar on medium-high speed until pale and fluffy and tripled in volume, about 10 minutes. Reduce speed to low and add pumpkin puree. Mix until combined, about 2 minutes. Turn mixer off and sift half of flour mixture over the top. Gently fold into the batter than repeat with remaining dry mixture. Spread evenly onto prepared baking sheet with an offset spatula and bake until the cake springs back in the center and begins to pull away from edges, about 12 minutes. Let cool 10 minutes then invert onto sugar-dusted towel. Fold the sides of the towel over the cake and gently roll the cake lengthwise. Let cool completely, about 20 minutes.
• In a small saucepan, bring cream just to a simmer. Pour over white chocolate set in a small bowl, making sure chocolate is fully covered. Let sit 5 minutes. Stir until smooth. In a medium bowl stir mascarpone with a rubber spatula until smooth. Add half the ganache and stir to combine. Repeat with remaining half, then whisk and continue to whip until just beginning to hold soft peaks and the mixture is spreadable. Stir in orange zest. Unroll pumpkin cake and evenly spread 2 cups of filling over the top, leaving a 1/2-inch border on long sides. Gently roll again and place in refrigerator to chill, 15 to 20 minutes. Dust with confectioners' sugar, slice and serve.