A roulade by any other name would taste as sweet.
Yield: 1 cake
Active time: 25 minutes
Total time: 40 minutes
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup sugar
3/4 cup pure pumpkin puree
Confectioners' sugar, for dusting
16 ounces Italian mascarpone cheese
1¼ cups confectioners' sugar
2 tablespoons heavy cream
1. Preheat your oven to 375 degrees.
2. Grease a 13 by 18 by 1-inch sheet pan, line it with parchment paper, and grease the parchment paper.
3. In your stand mixer bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stirring with the paddle attachment to combine.
4. Add in the eggs and granulated sugar, beating a medium-high speed for 3 minutes until light yellow and thickened.
5. Add in the pumpkin puree and mix on “stir” or 2 until just combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 10 to 12 minutes, until the top springs back when gently touched.
8. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface dust generously with confectioners’ sugar.
9. When the cake is finished baking, invert (cake side down, parchment side up) it onto the towel.
10. Peel off the parchment paper and with a light touch starting from the short side of the cake, roll the warm cake and the towel together.
11. Place in a wire rack to cool.
12. While the cake is cooling, combine “the filling” ingredients in your stand mixer bowl (or, use a medium bowl and hand mixer).
13. With the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy.
14. Slowly unroll the cake and evenly spread the over the filling.
15. Re-roll the cake and dust with confectioners' sugar.
Original recipe found here.