Pumpkin Roulade With Ginger Buttercream (Pumpkin Cake Roll)

Ingredients

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

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