Recipes: Ginger Pumpkin Roulade

 Ginger Pumpkin Roulade

Serves 6-8  Prep Time: 45 min  Bake Time: 10 min

Ingredients
Filling                                                                       Cake
1/2 pound fresh pumpkin, cubed                         1/2 pound pumpkin puree             
(preferably a Cinderella Pumpkin)                        1 cup flour
12 ounces mascarpone cheese                             1/2 teaspoon baking soda
6 tablespoons unsalted butter                              1/2 teaspoon baking powder
2 tablespoons heavy cream                                   1/2 teaspoon salt
1/2 cup brown sugar                                    1 teaspoon cinnamon
2 teaspoons cinnamon                                 1 teaspoon ginger
1/4 teaspoon nutmeg                                  1/2 teaspoon nutmeg
1/2 teaspoon ginger                                    3 eggs
1 tbsp crystallized ginger                              1 cup brown sugar

To cube a pumpkin, see the page for Cutting an Acorn Squash. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour half into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare and bake the cake. Then, puree the remaining pumpkin without any other ingredients.

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together eggs and brown sugar. Add in the dry mixture and the pureed pumpkin. Pour it onto a baking sheet with a Weston Baking Mat on top and bake ten minutes or until an inserting toothpick comes out clean.

Remove the cake from the oven and roll up in the baking mat. Allow the cake to cool completely. Once it has cooled, carefully unroll it. Spread the chilled filling over it and remove from the baking mat. Carefully roll it back up, creating the roulade. Spread the remaining filling over the top and sprinkle with a pinch of cinnamon and crystallized ginger. To preserve, store in a Weston Vacuum Dome and place in the refrigerator.