Recipe of the Week: Pumpkin Roll with Mascarpone Mousse
As the holiday season is fast approaching, I wanted to share one of my favorite recipes. My family cannot get enough of this moist cake filled with creamy mascarpone mousse. I love the flavor of the spice blend and the hint of lemon juice to enhance the pumpkin flavor in the cake. Makes one large roll (about 10-12 servings). (Chef tip: Sprinkle a clean kitchen towel with powder sugar and roll the cake onto it while still warm. Let it cool completely before filling it with the mascarpone mousse.)
3 large eggs, room temperature
1 cup granulated sugar
3/4 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
Confectioners’ sugar, for dusting
Preheat oven to 350°F. Grease a 10-by-15-inch jelly roll pan, line with parchment paper, and grease parchment paper. Set aside. Place eggs and sugar in mixer bowl and beat on high speed for five minutes. Gradually mix in pumpkin and lemon juice.
In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, cardamom and cloves. Add flour to pumpkin mixture, beating on low speed until blended. Spread batter evenly over prepared pan.
Bake for 12-15 minutes or until center springs back when touched. Loosen edges with a knife. Place two clean dish towels or pieces of parchment paper on work surface and dust with confectioner’s sugar.
Turn cake out onto towels, remove parchment paper from bottom of cake, and roll up cake using towels. Allow to cool for 20 minutes. Unroll cake when cool, spread with filling and roll up and dust with confectioners’ sugar. Wrap cake in waxed paper or plastic wrap and refrigerate for two hours or overnight. Unwrap and dust with additional confectioners’ sugar.
MASCARPONE MOUSSE:
8 ounces mascarpone cheese
1/4 cup sour cream, room temperature
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Place cream cheese, sour cream and butter in mixer bowl and beat until mixture is light and smooth. Add vanilla and sugar and beat until well blended.