Rollin' in Pumpkin

Another potluck to attend. Another cheap dish to brainstorm. Another night searching through Tastespotting.com.

And then I found it: the perfect idea. I love pumpkin bread. I love nutella. I love mascarpone. Why not roll them all together?

So that's what I did. I combined this recipe for pumpkin roulade  and this recipe for the mascarpone/nutella filling. I don't take full credit for this recipe, as it was the product of Kacey's Kitchen and Bellalimento (the blogs where I found those recipes) with a little bit of my brainpower. But I must say the result was fabulous. There were probably about 10 desserts, including 3 types of pumpkin bread. My dish was the only one that was emptied.  

PUMPKIN ROULADE WITH MASCARPONE & NUTELLA

THE GOODS

3/4 cup all-purpose flour ($1.99)

1/2 tsp baking powder ($1.39)

1/2 tsp baking soda ($1.55)

1 tsp ground cinnamon ($1.99)

1 tsp ground ginger ($1.39)

1/4 tsp ground nutmeg ($1.39)

3 large eggs, room temperature ($0.80)

1 cup granulated sugar ($1.99)

3/4 cup canned pumpkin (not pie filling) ($0.99)

1/4 cup confectioners' sugar, plus extra for dusting ($1.29)

8 ounces mascarpone – room temperature ($3.49)
2 tablespoons Nutella (not sure - I had some on hand. Also, optional)
1/2 tsp kosher salt

Parchment paper

The Grand Total: $18.26 for about 10-12 servings, depending how thin you slice it 

THE WAY 


Preheat the oven to 375 degrees F. Grease a 13 by 18 by 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 1/4 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 about 90% on a wire rack. It should be warm enough to unroll without cracking, but cool enough to icing without melting.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone and nutella together for about a minute, until light and fluffy.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Re-roll the cake in a spiral using the towel as a guide.


Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.