Pumpkin-Walnut Roulade with Spiked Cream
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Makes 8 to 10 servings
Make-Ahead: Bake and fill the roulade can be made up to 2 days ahead, covered
tightly in plastic wrap and refrigerated. Garnish with the spiked cream just
before serving.
A number of my readers and students report that this spicy pumpkin roll has
replaced pumpkin pie at their house. Don't be nervous about rolling up the
cake--it is very flexible, and if for some reason it does crack, the whipped
cream garnish with cover any blemishes. Be sure the walnuts are very finely
chopped (the best way is to pulse them in a food processor, being careful that
they don't turn into walnut butter) so they can be rolled up with the
roulade.
Roulade Cake
1 cup granulated sugar
3 large eggs, at room temperature
2/3 cup canned solid pack pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup (3 ounces) finely chopped walnuts
Confectioners' sugar, for sifting
Filling
Two 3-ounce packages cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons minced crystallized ginger
Spiked Cream
1/2 cup heavy cream
1 tablespoon confectioners' sugar
2 teaspoons dark rum or brandy, optional
1/4 teaspoon vanilla extract
3 tablespoons finely chopped walnuts, for garnish
2 tablespoons finely chopped crystallized ginger, for garnish
- To make the cake, position a rack in the top third of the oven and preheat
to 375° F. Lightly butter a 10 X 15-inch jelly roll pan. To line the bottom
and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper. At
each of the four corners, cut a diagonal slash about 2 inches long. Fit the
paper into the pan, folding the cut ends over each other at the slashed to form
neat corners. Lightly butter and flour the paper, tapping out the excess flour.
- In a large bowl, using a hand-held electric mixer set at high speed, beat
the sugar and eggs until light in color and texture, about 3 minutes. (The
mixture should form a thick ribbon that falls back on itself when the beaters are
lifted about 2 inches from the bowl. It must be stiff enough to support the
weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
- Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves
onto a piece of waxed paper. With the mixer on low, gradually beat in the flour
mixture, scraping the sides of the bowl as needed. Spread the batter evenly into
the prepared pan, being sure to reach into the corners. Sprinkle the batter with
the walnuts.
- Bake until the center of the cake springs back when lightly pressed with a
finger, about 15 minutes. Sift confectioners' over the top of the cake.
Place a clean kitchen towel over the cake, then top with a baking sheet. Holding
the baking sheet over the cake, turn the cake upside down and invert it onto the
towel on the baking sheet. Carefully peel off the paper. Place the paper back
on the cake. Using the towel as an aide, roll up the cake and cool completely.
- To make the filling, in a medium bowl, using a hand-held electric mixer at
medium speed, beat the cream cheese, butter, and vanilla until combined.
Gradually beat in the confectioners' sugar until smooth.
- Unroll the cake and discard the paper. Spread the filling evenly over the
cake and sprinkle with the crystallized ginger. Re-roll the cake (you won't
need to use the kitchen towel) and wrap in plastic wrap. Refrigerate until the
filing is firm, at least 1 hour. (The cake can be refrigerated for up to 2
days.)
- To make the spiked cream, in a chilled medium bowl, using a hand-held
electric mixer set at high speed, beat the cream, confectioners' sugar,
optional rum, and vanilla until stiff. Transfer to a pastry bag fitted with a
large open star tip, such as Ateco Number
- Transfer the roll to a long serving platter. Garnish the cake with swirls
of the whipped cream, and sprinkle with the walnuts and crystallized ginger. To
serve, cut the cake diagonally into thick slices.
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