Pumpkin Mascarpone Cake Roll

I learned to make this recipe at a cooking class taught by pastry chef Letty Flatt. I have adapted it slightly and it is on our Thanksgiving dessert table every year. It is a nice alternative to the typical pies. It is a great make ahead dessert. I bake it on Tuesday of Thanksgiving week.

Pumpkin Mascarpone Cake Roll
Cake
3 large eggs
1 c. sugar
2/3 c. pumpkin purée (I use Libby’s)
1 tsp. fresh orange juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. fine salt
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. vanilla extract
powdered sugar for the tea towel

Mascarpone Cream Filling
1 c. mascarpone, room temperature
3/4 c. heavy cream
1/2 c. sugar
1 tsp. rum extract or emulsion
3/4 tsp. vanilla extract

Preheat oven to 350 degrees. Spray bottom and sides of a half sheet pan (18×12). Line pan with parchment paper. For the cake: combine eggs and sugar in a mixing bowl and whip for 5 minutes until thick, pale yellow and ribbons. Mix in the pumpkin puree and orange juice. Sift together the flour, baking powder, salt and spices. Add to the egg mixture on low speed until well mixed. Stop and scrape down the bottom and sides of the bowl. Add vanilla extract. Pour cake batter into prepared pan. Spread evenly to the edges with a spatula. Bake for 12-15 minutes until the cake springs back when touched with a finger. Remove cake to a rack. Set a tea towel down on the counter and sprinkle generously with powdered sugar. Take the half sheet pan with both hands and invert onto the tea towel so the parchment paper is facing up. Roll the tea towel up and let sit while you make the filling. For the filling: combine the mascarpone and heavy cream. Mix with the wire whip just to combine. Add the sugar and extracts. Beat until soft and smooth – 1-2 minutes. Be sure not to over whip or it will curdle. Gently unroll the cake and carefully peel away the parchment paper. Spread the mascarpone filling evenly over the cake, leaving a 1/2 inch border. Roll the cake to form a long log with the seam on the bottom. Wrap in plastic wrap and refrigerate. To serve: trim the edges, slice then sprinkle with powdered sugar. Serves 10-12.

Sugar-lined Tea Towel

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Cake spread with filling

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Rolling the filled cake

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Rolled up cake

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Slice pumpkin mascarpone cake roll

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This entry was posted in Cakes, Christmas, Desserts, Thanksgiving. Bookmark the permalink.

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