Pumpkin Roulade
"This is an elegant alternative to traditional pumpkin pie. It is a spicy cake rolled with pumpkin cream. It requires about 30 minutes chilling time, which I have not included in the preparation time."
- Ready In:
- 49mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 tablespoon molasses
- 1 cup sifted cake flour
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄2 cup confectioners' sugar
- 1 cup pumpkin puree
- 6 tablespoons confectioners' sugar
- 1 1⁄2 teaspoons minced fresh ginger
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 cup heavy cream
- confectioners' sugar, for garnish
directions
- Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
- Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
- Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
- Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
- Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
- Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
- Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
- Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.
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Reviews
-
Wow...This is now a family tradition, every Thanksgiving from now on. 5 stars isn't enough.<br/>I didn't change a thing and served 10 easily. My family said, awesome, great, seconds please.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
