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Pumpkin roulade with mascarpone and chocolate chip cream

I have been making this recipe for years, first finding the idea from Ina Garten’s cookbook, Back to Basics.  I have adapted slightly with the use of a bit of cream cheese, eliminating a dried ginger and adding chocolate chips to the filling.  Though the idea of rolling a cake may seem foreign or appear complicated, you will find it is anything but easy.

Ideally this is served in the colder months, when the seasonal flavors of pumpkin, ginger, nutmeg and cinnamon make you think of falling leaves.  However, since the recipe calls for canned pumpkin, you can prepare any time your pallet craves these lovely flavors.

Pumpkin roulade with mascarpone and chocolate chip cream

I have been making this recipe for years, first finding the idea from Ina Garten’s cookbook, Back to Basics.  I have adapted slightly with the use of a bit of cream cheese, eliminating a dried ginger and adding chocolate chips to the filling.  Though the idea of rolling a cake may seem foreign or appear complicated, you will find it is anything but easy.

Ideally this is served in the colder months, when the seasonal flavors of pumpkin, ginger, nutmeg and cinnamon make you think of falling leaves.  However, since the recipe calls for canned pumpkin, you can prepare any time your pallet craves these lovely flavors.

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Ingredients

Recipe serves: 8
3/4 cup (96 grams) plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon groundcinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 cup (200 grams)granulated sugar
3/4 cup canned plain, unflavored pumpkin
filling
8 ounces (225 grams) mascarpone cheese
4 ounces (112 grams) cream cheese
1 cup (110 grams) sifted confectioner's sugar (icing sugar)
1 tablespoon heavy cream
3/4 cup (130 grams) mini chocolate chips
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Pumpkin roulade with mascarpone and chocolate chip cream
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  • time
    45 minutes
  • serves
    8
  • skill level
    Easy

Ingredients

  • 3/4 cup (96 grams) plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon groundcinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 cup (200 grams)granulated sugar
  • 3/4 cup canned plain, unflavored pumpkin

  • filling

  • 8 ounces (225 grams) mascarpone cheese
  • 4 ounces (112 grams) cream cheese
  • 1 cup (110 grams) sifted confectioner's sugar (icing sugar)
  • 1 tablespoon heavy cream
  • 3/4 cup (130 grams) mini chocolate chips

Directions

1
Done

Preheat oven to 375F(190C).
2
Done

Line a 13 x 18 x 1 inch ( about 33 x 8 x 2.5cm) sheet pan with parchment paper. Grease and flour the parchment paper to prevent any sticking.
3
Done

Lay out a clean white tea towel and sift 1/4 cup confectioner's sugar over it, making sure nice and even. Set aside.
4
Done

In a small bowl, sift together the flour, baking powder, baking soda, salt, and spices. Stir well with a whisk, then set aside.
5
Done

In the bowl of an electric mixer, place the eggs and granulated sugar and beat on medium-high speed with the paddle attachment, 3 minutes until light yellow and thick.
6
Done

Lower speed, add the pumpkin and then slowly add the dry ingredients. Mix until well blended. Scrape down the bowl and hand mix to assure everything is together.
7
Done

Pour batter onto the baking sheet and spread out evenly.
8
Done

Bake for 10-12 minutes until the top springs back when touched.
9
Done

filling

In bowl of an electric mixer add the mascarpone, cream cheese and blend well with the paddle attachment.

10
Done

Pour in the sifted confectioner's sugar and tablespoon of cream, then mix on low speed, increase to medium speed until fluffy.
11
Done

Add the mini chocolate chips, mix again on medium speed. Set mixture aside at room temperature until ready to use.
12
Done

putting together

When cake is done, loosen the edges and invert onto the prepared tea towels. Peel away the parchment paper.
13
Done

Gather ends of tea towel onto the cake, and the starting from short end of cake, roll cake and tea towel together. It will look like a very, very large sausage or loaf of bread.
14
Done

Set cake to cool completely for at least 45 minutes- preferably on a wire rack.
15
Done

Once cake is completely cool, unroll onto a board and keep towel underneath to prevent cake from sticking to the board.
16
Done

Spread the cake with the filling, smoothing to the edges evenly.
17
Done

Now reroll only the cake which should naturally spiral into shape with the filling inside. Remove the towel from underneath the roll.
18
Done

Gently trim a sliver from each of the sides with a sharp knife to have smooth ends. Move to a serving plate, dust with confectioner's sugar and keep whole until ready to slice.

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