pumpkin roulade with ginger buttercream from barefoot contessa

Pumpkin Roulade with Ginger Buttercream

Welcome November! A wonderful month with the amazing smells of pumpkin, cinnamon, ginger, and nutmeg. With Thanksgiving approaching, November is also the month of Gratitude. In honor of that, Lee is incredibly grateful for family, friends, clients, Big Ina (his beloved 4-legged companion) and Ina Garten Pumpkin Roulade with Ginger Buttercream! So much so he wants to share it here with you. This term roulade originated from the French word “rouler” which means “to roll.” It looks incredibly sophisticated and is perfect for brining to a party or serving at your Thanksgiving gathering,


For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners’ sugar, plus extra for dusting

For the Filling:
12 ounces Italian mascarpone cheese
1¼ cups sifted confectioners’ sugar
2 tablespoons heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch of kosher salt

Preheat the oven to 375 degrees. Grease a 13 x 18 x 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 ¼ 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.

From Barefoot Contessa: Back to Basics

Barefoot Contessa Back to Basics Cookbook







Lee would like to express his deepest gratitude and warmest wishes to everyone! He also would like to wish you, your family and friends an amazing Thanksgiving Holiday. Please let him know any real estate questions you may have, or if you are considering listing or buying. Oh, and do let him know if you make this amazing Roulade. He would not turn down an invitation to come over and enjoy it with you either!

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