Pumpkin Roulade With Ginger Buttercream Recipes
PUMPKIN ROULADES
Provided by Food Network
Time 1h55m
Yield 6 to 8 servings (1 sheet pan)
Number Of Ingredients 10
Steps:
- Roulade:
- Preheat the oven to 375 degrees F.
- Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
- Cream cheese filling:
- Blend together all ingredients.
- Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
- Pumpkin Puree:
- 1 (6-pound) pumpkin
- 2 tablespoons butter
- 4 tablespoons sugar
- Preheat the oven to 350 degrees F.
- Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
- Yield: about 8 cups
PUMPKIN ROULADES
Provided by Food Network
Categories dessert
Time 1h55m
Yield 6 to 8 servings (1 sheet pan)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Beat the eggs and sugar for 5 minutes, until doubled in volume. Combine the dry ingredients in a separate bowl. Fold the pumpkin puree into the egg mixture. Fold in the flour, and mix until evenly blended. Pour into greased and floured baking sheet. Bake for 15 minutes. Cool.
- Cream cheese filling:
- Blend together all ingredients.
- Sprinkle the top of the cake with sugar. Flip the cake over and spread the filling on the cake. Roll up into a cylinder. Refrigerate and slice to order.
- Preheat the oven to 350 degrees F.
- Cut the pumpkin in 1/2 and clean out the seeds. Place 1 tablespoon of butter and 2 tablespoons of sugar in each half. Place in a shallow baking dish with an 1/8-inch of water in the pan. Cover with foil. Bake for about 1 hour, or until tender. Remove from the oven and cool. Remove the skin and puree.
- Yield: about 8 cups
More about "pumpkin roulade with ginger buttercream recipes"
PUMPKIN ROULADE WITH CRYSTALLIZED GINGER BUTTERCREAM
From butter-n-thyme.com
- Using an electric mixer, add in the eggs and sugar then start mixing ( about 2 minutes). Then add in the pumpkin puree, not pumpkin filling.
- Once the ingredients are combined, start adding in the sifted dry ingredients a little at a time. Mix to combine, then stop. Tip: Do not over mix.
- Line a cookie sheet with parchment paper, then spray with non-stick on both sides. The parchment paper will have been oiled/sprayed on both sides to make sure of no sticking.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM | RECIPES
From barefootcontessa.com
- Preheat the oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
- 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 granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
- While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire ¼ cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!), starting at the short end of the cake. Allow to cool completely on a wire rack.
- Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt.
PUMPKIN ROULADE WITH GINGER BUTTERCREAM RECIPES
From tfrecipes.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - COPY ME THAT
From copymethat.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - FOOD NETWORK
From foodnetwork.cel28.sni.foodnetwork.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - FOOD …
From foodnetwork.ca
PUMPKIN ROULADE WITH GINGER BUTTERCREAM RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM
From judicialpeach.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - BAREFOOT CONTESSA
From barefootcontessa.com
CANADIAN BAKER TOO: PUMPKIN ROULADE WITH GINGER …
From canadianbakertoo.blogspot.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - BAREFOOT …
From barefootcontessa.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM - MYSAVORYSPOON
From mysavoryspoon.com
THIS PUMPKIN ROULADE WITH GINGER BUTTERCREAM IS THE …
From thekitchn.com
PUMPKIN CUPCAKES - AHEAD OF THYME
From aheadofthyme.com
PUMPKIN BARS - AI MADE IT FOR YOU
From aimadeitforyou.com
PUMPKIN ROULADE WITH GINGER BUTTERCREAM – ACTIVE ASHLEY'S KITCHEN
From activeashleyskitchen.com
PUMPKIN BASQUE CHEESECAKE - BAKE FROM SCRATCH
From bakefromscratch.com
PUMPKIN SWISS ROLL/ROULADE WITH GINGER BUTTERCREAM
From theflourfield.wordpress.com
PUMPKIN BUTTER RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
INA GARTEN'S PUMPKIN ROULADE | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love