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Ina Garten Pumpkin Roulade

Ina Garten Pumpkin Roulade - recipe card
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A light and airy pumpkin sponge cake rolled around a cloud of ginger-spiked mascarpone whipped cream. The cake is warmly spiced with cinnamon and ginger, while the filling balances richness with a bright tang. It’s an elegant make-ahead dessert that looks impressive but comes together with ease.

Ingredients

Scale
  • For the cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the filling:
  • 8 ounces mascarpone cheese, cold
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • For serving:
  • 2 tablespoons powdered sugar, for dusting

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with nonstick spray, line with parchment paper, then grease the parchment. This ensures the cake releases cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until pale and thick, about 3 minutes. The mixture should fall in a ribbon when the whisk is lifted.
  4. Add the pumpkin puree and vanilla; beat on low until just combined. Gently fold in the dry ingredients with a spatula until no streaks of flour remain. Do not overmix.
  5. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent sticking when rolling.
  7. Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Place seam side down on a wire rack and let cool completely, about 30 minutes.
  8. For the filling: In a chilled bowl, beat the mascarpone, heavy cream, powdered sugar, vanilla, and ginger on medium speed until stiff peaks form, about 2 minutes. Be careful not to overbeat, or the mixture may curdle.
  9. Gently unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving a 1-inch border at the far edge. Re-roll the cake without the towel, starting from the same short end. Place seam side down on a serving platter.
  10. Dust with powdered sugar. For clean slices, use a serrated knife and wipe it clean between cuts. Serve immediately, or refrigerate until ready to serve.

Notes

Store leftover roulade covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving. To refresh, dust with additional powdered sugar before serving.

Nutrition

Keywords: pumpkin roulade, pumpkin roll, pumpkin cake roll, ginger mascarpone cream, fall dessert, Thanksgiving dessert, pumpkin sponge cake, rolled cake, cream cheese filling alternative, holiday dessert

Find it online: https://inagartencooks.com/ina-garten-pumpkin-roulade/