Pumpkin Roulade With Ginger Buttercream (Pumpkin Cake Roll)

Ingredients

  • ½ teaspoon
  • 3
  • ½ teaspoon
  • ¾ cup
  • 3
  • 12 ounces
  • 1 cup
  • + 53 more ingredients
    • ¼ teaspoon
    • ¼ teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • sifted
    • 2 tablespoons
    • italian
    • 1 teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • 12 ounces
    • ¾ cup
    • 1 pinch
    • 2 tablespoons
    • ¼ cup
    • 1 ¼ cups
    • italian
    • confectioners' sugar
    • confectioners' sugar
    • 1 ¼ cups
    • kosher salt
    • 1 pinch
    • confectioners' sugar, plus extra for dusting
    • extra-large eggs, at room temperature
    • kosher salt
    • kosher salt
    • ground nutmeg
    • ground nutmeg
    • ground ginger
    • ground ginger
    • ground cinnamon
    • baking powder
    • all-purpose flour
    • all-purpose flour
    • granulated sugar
    • 1 cup
    • extra-large eggs, at room temperature
    • heavy cream
    • heavy cream
    • ¼ cup
    • confectioners' sugar, plus extra for dusting
    • mascarpone cheese
    • mascarpone cheese
    • granulated sugar
    • ground cinnamon
    • baking soda
    • baking soda
    • baking powder
    • kosher salt
    • sifted

1 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. 2 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 granula...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network