I’m not sure why, but I’ve never been the biggest fan of pumpkin pie. I’m a believer that pumpkin needs to be represented this time of year, but why not something else? Previous years I’ve made pumpkin tiramisu, pumpkin cake, pumpkin cheesecake, pumpkin crème brûlée—all winners, but the one dessert I often come back to is a Barefoot Contessa recipe, Pumpkin Roulade. Compared to a classic pumpkin roll, this version gets a slight upgrade with a filling of mascarpone cheese and candied ginger.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 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, room temperature
- 1 1/4 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized/candied ginger
- Pinch kosher salt
Instructions
Preheat the oven to 375 degrees F. Grease a half sheet pan (13 by 18 by 1-inch), line the pan with parchment paper, and then grease and flour the paper, tap out any excess flour (into the sink or clean compost bin).
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 ribbon consistency (this is when the egg and sugar mixture have become pale in color like a light yellow and thickened). Depending on the mixer you may need to beat for slightly longer, so rely on the appearance rather than time only. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Lightly finish mixing the batter by hand with a rubber spatula, ensuring to not overmix and deflate batter. Pour into the prepared pan (don’t pour from too high of a height to avoid deflating the mixture) and lightly spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched. You can also use your ears by listening to the cake. It should have barely no sound, just the slight whisper of a sizzle (an underdone cake will fizzle almost loudly, while an overdone cake will sound like nothing). Thanks, Great British Baking for bringing that tidbit to my attention.
While the cake is baking, lay out a large, clean, thin cotton dish towel (something without texture or embellishment) 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 flip it directly onto the prepared towel. The cake will now be inverted, so 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. This helps the cake with its “muscle memory” so when you roll it out later, it’s an easier process. Allow to cool completely on a wire rack.
Meanwhile, make the filling. Using a hand mixer or 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. Add salt and beat lightly, then gently mix in the crystallized ginger, and salt.
To assemble, carefully unroll the cake onto the counter, leaving the unrolled cake on the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide (although be sure not to accidentally roll the towel into the cake). Remove cake from the towel and trim the ends (I eat the scraps for quality control) to make a neat edge for best presentation. Dust with confectioners’ sugar and serve sliced.
