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Brown Butter, Cardamom, and Mascarpone Take This Pumpkin Roll Up a Notch

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This favorite autumn dessert serves up  pumpkin cake rolled with cream cheese frosting, a technique that yields a beautiful spiral when sliced. We took it up a notch by adding cardamom to the pumpkin pie-spiced cake and brown butter and mascarpone cheese to the cream cheese frosting. The key here is to make sure all of the ingredients are as close to room temperature as possible before starting — especially the eggs, mascarpone, and cream cheese. The tang from the cream cheese and the nuttiness of the brown butter compliment the warm spices and vanilla in the cake. Serve after a holiday meal or anytime you want a taste of fall.

Frequently Asked Questions

  • What is in pumpkin pie spice?

    Pumpkin pie spice is a mixture of ground cinnamon, nutmeg, cloves, allspice, and ginger. To make your own, combine two teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/4 teaspoon ground cloves. Keep extra pumpkin pie spice in an airtight container. 

  • What is the secret to rolling a pumpkin roll?

    The secret to rolling a pumpkin roll is to shape the unfrosted and unfilled cake while it’s still warm by rolling it with a clean kitchen towel dusted with powdered sugar. This helps prevent sticking and cracking when it is time to add the filling. Let the cake cool completely in its rolled shape before carefully unrolling to add the filling. Once the filling is added, the cake is rolled again and refrigerated to keep it firmly together. 

  • What is a jelly roll pan?

    A jelly roll pan, also known as a 15- by 10-inch rimmed baking sheet, is larger than a quarter sheet pan (13 by 9 inches) but smaller than a half sheet pan (18 by 13 inches). It’s designed for Swiss roll-style cakes like this one, a category which includes roulades and jelly rolls.

Notes from the Food & Wine Test Kitchen

If you don’t have a jelly roll pan, opt for a rimmed baking sheet closest in size to 15 by 10 inches. Be wary: too far beyond those dimensions will yield a cake either too thick or too thin to be properly rolled.

Make ahead

The cream cheese filling can be made two days in advance and kept in an airtight container in the refrigerator. The unfrosted cake can be kept in the refrigerator, tightly wrapped in plastic wrap, for up to three days.

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