Growing up, pumpkin rolls were always my favorite dessert around this time of year! So, naturally, when I kicked off this project in October 2015, Ina’s Pumpkin Roulade with Ginger Buttercream was one of the first recipes I attempted (recipe number 8, to be exact).
I absolutely loved it and was impressed that I could roll it without cracking, thanks to Ina’s sage instructions.
However, it had been 9 years since I last enjoyed it, and I thought I was long overdue for a revisit. I’m happy to report that it was just as good as I remembered!
The thin pumpkin sponge is flavored with warm spices like cinnamon, ginger, and nutmeg. Ina’s trick for preventing cracks is to roll the sponge on a powdered sugar-dusted towel while it’s still warm. I did forget to cut around the edges to loosen it and accidentally ripped off the edge of the cake. Whoops!
The mascarpone cream filling is studded with finely chopped crystallized ginger and spread on the cake before rolling it up.
A final dusting of powdered sugar, and you can slice and serve. I found that resting the roll in the fridge firmed things up, making it easier to handle and cut
Book: Back to Basics, page 212
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: crystalized ginger
Pricey Ingredients: —
Hard-to-find: —
Recipe on FoodNetwork.com
