Pumpkin Roulade

  For the Cake:
  3/4 c all-purpose flour
  1/2 tsp baking powder
  1/2 tsp baking soda
  1 tsp ground cinnamon
  1 tsp ground ginger
  1/4 tsp ground nutmeg
  1/2 tsp kosher salt
  3 extra-large eggs, at room temperature
  1 c granulated sugar
  3/4 c canned pumpkin
  1/4 c confectioners’ sugar, plus extra for dusting
  For the Filling:
  12 oz Italian mascarpone cheese
  1¼ c sifted confectioners’ sugar
  2 tbsp heavy cream
  1/4 cup minced dried crystallized ginger (not in syrup)
  Pinch of kosher salt
Preheat oven to 375 degrees. Grease a 13 x 18 x 1” sheet pan. Line pan with parchment paper & grease & flour the paper.
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, & salt & stir to combine. Place eggs & granulated sugar in the bowl of an electric mixer & beat on medium-high speed for 3 minutes, until light yellow & thickened. With mixer on low, add pumpkin, then slowly add flour mixture, mixing just until incorporated. Finish mixing batter by hand with a spatula. Pour into the prepared pan & spread evenly. Bake cake for 10 to 12 min, until the top springs back when gently touched.
While cake is baking, lay out a thin cotton dish towel on a flat surface & sift ¼ c confectioners’ sugar evenly over it. As soon as you remove cake from the oven, loosen it around the edges & invert it squarely onto prepared towel. Peel away the parchment paper. roll the warm cake & the towel together, starting at the short end of cake. Allow to cool completely on a wire rack.
Meanwhile, make the filling. In the bowl of an electric mixer beat mascarpone, confectioners’ sugar, & cream together for about a minute, until light & fluffy. Stir in crystallized ginger & salt.
To assemble, carefully unroll cake onto a board with the towel underneath. Spread cake evenly with filling. Reroll 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 & serve sliced.

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