Pumpkin Log with Ginger Buttercream

I've been wanting to make this for years but have been intimidated by the thought of rolling a cake in a dishtowel.

But I did it.

And it was easy!

And so very yummy.

Ina Garten is a culinary hero of mine, and I especially love her cookbook entitled Back to Basics: Fabulous Flavor from Simple Ingredients.  I very slightly adapted her "Pumpkin Roulade with Ginger Buttercream" recipe below; I hope you will try it.

I think I'm going to make this Maple Cream Sauce to serve with the pumpkin roll.  (Because at this point, worrying about consuming too many calories is pointless.)

Happy Thanksgiving, friends. 

May there be an abundance of peace and joy gathered around your Thanksgiving table.

Here's the printable recipe.

Pumpkin Roll with Ginger Buttercream
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
1/4 teaspoon ground cardamom*
1/2 teaspoon 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
16 ounces Italian Mascarpone cheese
1 1/4 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, cardamom, 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 1/4 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 a 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.

---------

*I added this...it's not part of Ina's original recipe.
**I didn't have crystallized ginger on-hand, so I substituted 3/4 teaspoon ground ginger.