Last Wednesday for work I had a potluck luncheon to attend, and I needed to come up with a dish of some sort. I had asked Sylvia, our extroverted, bubbly, elderly volunteer the week before what she would be making, and she quickly called out her famous potato salad with honey mustard dressing. Sylvia quickly asked me what I would be making and I said perhaps brownies. After seeing Sylvia's response, I made sure NOT to say "oh the cheap 99 cent brownies out of the box" (which, truthfully, was what I was thinking). Who doesn't like them? I thought maybe I should put some effort into this potluck. I'm not exactly that busy.
Image from barefoot contess - back to basics
After going through a few of my cookbooks, I came up with a couple of things. I had thought about a squash casserole--'tis the season--or some good comfort food like macaroni & cheese. I then remembered that this past January, I bought Ina' s newest cookbook, Back to Basics. and as soon as I saw this pumpkin roulade I knew I had to try it. Here's my chance, I thought! Hubby normally makes something similar every year for Thanksgiving simply called a Pumpkin Roll but it has nuts in it. Anyway, I am please to report that with Hubby's help I arrived at my luncheon with a beautful pumpkin roulade. Recipe courtesy Ina Garten
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
1/2 teaspoon kosher 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:nocoupons
12 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 kosher salt
Preheat the oven to 375 degrees F. Grease a 13 by 18 by 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, 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 the 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.
P.S. If you make it the night before I would suggest putting the powdered sugar on once you arrive at your destination--I think Hubby missed the side note, but that's ok! And by the way, everyone loved it! Including Sylvia! Thanks Ina!