Wednesday, September 30, 2015

Pumpkin Roulade with Ginger Buttercream

Though it's been on the website at least since last fall, I saw this one in the latest Food Network Magazine. It just a bite of fall. If I made it again, I think I'd reduce the filling a little...or reduce it and fold in a little whipped cream. It was delicious, but very rich, and generous on the filling.

For the cake...
¾ C flour
½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp salt
3 eggs, @ room temp.
1 C sugar
¾ C canned pumpkin
¼ C powdered sugar
          plus extra for dusting

For the filling...
12 oz mascarpone cheese
1¼ C powdered sugar
2 T heavy cream
¼ C minced crystallized ginger (dry, not in syrup)


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