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

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