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.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM
"This make-ahead cake is based on an old favorite: a jelly roll my mother used to bake. It was simple but delicious-a moist vanilla sponge cake filled with raspberry jam. I love the flavors of autumn, so I worked on a new kind of jelly roll that would be perfect for fall. I made a cake with pumpkin puree and spiced it with cinnamon, nutmeg and ginger. Then, in place of jelly, I filled it with a mixture of whipped cream, mascarpone and crystallized ginger. The combination of the spicy ginger, sweetened cream and pumpkin cake is absolutely delicious! And the best part is that it can be made a few days ahead: Just cover and refrigerate. It's a showstopper dessert, and you can be cool and relaxed when you serve it."
Provided by Ina Garten
Time 45m
Yield 8 servings
Number Of Ingredients 16
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 and 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.
PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 16
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.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM (PUMPKIN CAKE ROLL)
This recipe is from an Ina Garten Thanksgiving Desserts Special. I am planning to make this for christmas instead and I might use cream cheese IF I don't have marscapone on hand or cannot find any at my local grocery store.
Provided by Chef Sarita in Aust
Categories < 30 Mins
Time 27m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 281.7, Fat 3.8, SaturatedFat 1.6, Cholesterol 97.1, Sodium 316.4, Carbohydrate 59, Fiber 1.2, Sugar 48, Protein 4.3
CHOCOLATE ROULADE WITH MASCARPONE FILLING
We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent!
Provided by Manami
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Preheat oven to 350º F/180ºC.
- Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
- Using an electric mixer, whisk yolks and sugar until thick and pale.
- Sift cocoa and starch over then fold in gently.
- Add chocolate and 2 tablespoons water and stir gently to combine.
- Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
- Spoon mixture into prepared pan and smooth top.
- Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
- Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
- Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
- Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
- Let cool completely before filling.
- MASCARPONE FILLING:.
- Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
- Combine with mascarpone in a bowl and whisk until thick.
- Stir in pistachios.
- Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
- Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
- Cake will keep, refrigerated, for up to 3 days.
- Serve topped with raspberries, edible flowers or mint sprigs.
- *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
- **Tips:
- Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
- To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
- Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
- For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
Nutrition Facts : Calories 265.6, Fat 15.6, SaturatedFat 6.9, Cholesterol 158.6, Sodium 61.5, Carbohydrate 29.9, Fiber 4.5, Sugar 18.4, Protein 9
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