Thursday, December 22, 2011

Pumpkin Roulade

I've always wanted to make a roulade cake. The idea of rolling up a cake with a delicious filling is just fun. Its so oh so pretty once you slice into it and reveal the pinwheel shape, everyone will think you've worked so hard while all along its such a simple cake.

You can make this cake with any flavor combination but since its the holidays and pumpkin is so widely available, it just seemed fitting. I filled mine with a spiced swiss buttercream that enhances the spiciness in the cake; fresh ginger, cinnamon, nutmeg, orange zest. These flavors merry so well together.

Pumpkin Roulade
(inspired by Ina Garten)
 *my changes
- 3/4 cup AP flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp freshly grated ginger*
- 1/4 tsp ground nutmeg
- 1 tbsp orange zest*
- 1/2 tsp kosher salt
- 3 eggs
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/4 cup powdered sugar

Spiced Swiss Buttercream
(my recipe) 
- 4 oz egg whites
- 8 oz granulated sugar
- 8 oz butter
- 1 tbsp vanilla extract
- 1/2 tsp fresh grated ginger
- 1/2 tsp cinnamon
- 1 tsp grated orange zest
- 1/8 tsp nutmeg

Preheat oven to 375F.  Grease/line with silpat a 13 x 18 x 1 sheet pan.

To make the cake: sift the dry ingredients together in a small bowl.

In a mixer, beat the eggs and sugar until they become thick, pale yellow and ribbony. Add the pumpkin, ginger and orange zest and mix until combined.

Slowly add the dry ingredients and mix only until they have all disappeared into the batter.

Pour onto sheet pan and spread out evenly. Bake for 10-12 minutes, until the top springs back when touched lightly.

While the cake is baking, lay out a clean kitchen towel and dust it heavily with the powdered sugar. Once the cake is baked, immediately turn it out onto the kitchen towel.

Starting at a narrow end, roll up the cake into the towel and let it cool completely.

To make the filling: place the egg whites and sugar into a standmixer bowl, and set it over a pot of simmering water. Whisk the eggs and sugar until the sugar is dissolved and the temperature reaches 110F.
will look like this once it reaches 110F

Using the whisk attachment, beat the eggs/sugar over medium high until stiff peaks form and the mixer is cooled down[ touch the bottom of the bowl to check].
this is how it should look after being whipped up

With the mixer running, add in the butter, small pieces at a time [ the mixture will "break" but come back to together with the final additions of butter]. Once all of the butter is added, mix in the flavorings.

Unroll the cake, and spread the buttercream evenly over the top, and roll back up. Refrigerate to set the buttercream [this allows for a much easier and cleaner cut when you slice into it].

Cut the cake into desired slices and dust with powdered sugar.


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