I love cooking with pumpkin this time of year. I guess it’s that combination of spices… cinnamon, nutmeg, cloves. Yum.
Last year I made this delicious recipe from Barefoot Contessa – a Pumpkin Roulade with Ginger Buttercream. I can see how it wouldn’t be to everyone’s taste (ginger isn’t one of those heavily-used flavors), but I thought the cream made out of the mascarpone cheese was so decadent and sophisticated. The only downside? Mascarpone cheese is frigging expensive!
This year, when I thought of the recipe again, I searched a little further and found a similar one that used a cream cheese frosting instead. Definitely more budget-conscious. And who complains about cream cheese icing?
So I combined the two recipes, using the cake from Ina’s recipe (it looked much more flavorful) and the icing from the second recipe, but with the crystallized ginger, and it turned out great! It’s a little bit friggy to make but really not as much as you might think after glancing at all those directions down there. Here’s the combination of the two recipes that worked for me:
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 ground nutmeg
1/2 tsp salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not the pie filling)
1/4 cup confectioners’ sugar
For the filling:
2 tbsp butter, softened
8 oz cream cheese
1 cup confectioners’ sugar
1/4 tsp vanilla
1/4 cup minced crystallized ginger (not in syrup)
Preheat oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper; grease and flour the paper.
In a small bowl, sift together the dry ingredients (ending with the salt) and stir to combine. Place the eggs and granulated sugar in the bowl of a mixer 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, cotton dish towel on a flat surface. Sift the 1/4 cup of confectioners’ sugar evenly over it (to keep the cake from sticking to the towel). As soon as you remove the cake from the oven, loosen the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch and using the towel as a guide, slowly roll the warm cake and the towel together, starting at the short end of the cake. Set aside and allow to completely cool on a wire rack.
When the cake is completely cooled, unroll it and spread to the edges with the cream cheese filling. Roll the cake up again without the towel, but using the towel as a guide.
Wrap with plastic wrap and refrigerate until ready to serve. Trim the ends to make a neat edge and dust top with confectioners’ sugar. Slice into 1-inch (or so) slices.