Pumpkin Roulade with Mascarpone filling

To the friends who shared thanksgiving dinner with us, thank you! Our life is sure richer with you all in it. Thank you for your long-standing friendship and for sharing your special day with us. And, as promised (even though I am tardy), here is the recipe for the Pumpkin Roulade. If I may say so myself, it was absolutely delicious. On Friday morning, A and R (and J too) were so excited to discover that there was some stashed away in the spare refrigerator (I know, it is my contribution to global warming, but I just can't part with it! I'd rather give up my car! Seriously!).

'Roulade' sounds fancy, but it is really a rolled cake with the icing on the inside. But, it is delicious! Good news is that it looks a lot more difficult than it is. The presentation is absolutely gorgeous and your guests will be impressed. But making it is really not that difficult at all. All you need is a good jelly roll pan, a clean dish towel, and lots of powdered sugar. It is delicious without being overly heavy and cloying as some desserts tend to be. One caution! It is quite addictive!

A crowd pleaser for kids and adults alike!

Pumpkin Roulade with Mascarpone filling

Adapted from Ina Garten

Serves 8 - 10 (or just myself)

For the Cake

3/4 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/4 tsp ground cloves (optional)

1/2 tsp kosher salt

3 large eggs, room temperature

1 cup granulated white sugar

1/4 cup pumpkin puree

1/2 tsp vanilla extract

1/4 cup confectioners sugar, plus more for dusting

For the filling

12 oz mascarpone cheese (please buy a good one)

1 cup confectioners sugar

2 tbso heavy cream

1 tsp ground ginger

Pinch of kosher salt

Method:

1. Preheat oven to 375F. Grease a 13x8x1 inch jelly roll pan. Line the pan with parchment paper (not wax paper) and grease and flour the paper. Note: Do not skip the greasing steps. Don't say I didn't warn you.

2. In a small bowl, sift together the flour, baking soda, baking powder, salt, and spices.

3. Add the eggs and granulated sugar to a stand mixer and using the paddle attachment, beat on med-high speed for 3 minutes or until smooth, light yellow, and slightly thickened. Turn mixer to low, add the pumpkin and vanilla, mix just till combined. Now add the flour mixture in a few batches, and mix just until incorporated. Finish scraping the bowl and mixing the batter by hand using a rubber spatula.

4. Pour the batter onto the prepared pan. Spread evenly so the cake covers the whole pan in even thickness. While the cake is baking, lay out a clean, thin cotton (NOT terry) dish towel on the counter and sift the entire 1/4 cup of confectioners sugar evenly over it. This will prevent the hot cake from sticking to the dish towel. Bake the cake 10 - 12 minutes until the top springs back when touched. You don't need color, so don't overbake.

5. As soon as the cake is out of the oven, loosen it around the edges using a sharp knife. Invert the cake (with parchment) onto the prepared dish towel. Peel the parchment paper. With a gentle touch, starting at the short end of the cake, roll the cake and the towel together (don't press). Allow to cool completely on a wire rack.

6. Meanwhile make the filling. Beat together the mascarpone cheese, heavy cream, confectioners sugar, salt, and ginger for 1-2 minutes, till mixture is light and fluffy.

7. To assemble the cake, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the mascarpone filling. Reroll the cake using the towel as a guide. Remove the towel and trim the ends to make a clean edge.

8. Dust with confectioners sugar, slice, and serve. One tip: Use a serrated sharp bread knife to slice, and wash the knife in hot water between slices. This way, you won't drag the filling across the cake.If you want to make the cake ahead of time, wrap the filled cake well in saran wrap and refrigerate for 1 - 2 days. Dust with sugar just before serving.