Monday, November 5, 2012

Sugar Pumpkin Roulade


I have sugar pumpkins up the wazoo.  After harvest, they lollygagged as doorstops and exterior quaint decor.  Now those suckers are getting put to good use...in baked goods.  But don't fear, you can use grocery pumpkin puree to the same effect.  It's just not as satisfying.

The pumpkin patch has been so giving...from late summer until now.  Stop already.  

Sugar Pumpkin Roulade

INGREDIENTS

For the cake

1 cup cake flour
1/4 cup cornstarch (helps to keep cake flexible for rolling)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup granulated sugar, divided
1/4 cup maple syrup
4 eggs, separated
1 cup pumpkin puree
1/2 cup creme fraiche

For the filling

1 package Philadelphia cream cheese, room temperature
1/2 stick (2 ounces) unsalted butter, room temperature
1/2 cup creme fraiche
1/2 cup heavy cream
1 1/2 cups confectioner's sugar
pinch salt
1 teaspoon vanilla bean paste

For assembly

1 cup of confectioner's sugar

PROCEDURE

For the cake

Preheat oven to 375º.  Line a half sheet pan with parchment and spray with non-stick cooking spray.  Set aside.

•In a very clean bowl of a stand mixer fit with the whisk attachment, combine the salt and egg whites.  Whisk until light and foamy and slowly add 3/4 cups of the granulated sugar, 1 tablespoon at a time, until the egg whites hold a stiff peak and shiny.  Don't overwhip to the point they they become dry.
Stiff!  Shiny!  Not chunky!  That's what she said!

•Transfer the whites to a clean metal bowl.

•In the same mixing bowl (you don't have to clean it) add the egg yolks, 1/4 cup of the remaining sugar the maple syrup, pumpkin puree and the creme fraiche.  Whisk until just combined.

Just before the egg whites are added.


•In a small bowl, whisk together the dry ingredients and then sift over the egg yolk mixture.  Fold the flour mixture into the egg yolk mixture until smooth and well combined.  Add 1/4 of the egg whites and stir to lighten.  Add the remaining egg whites and gently fold into the batter until no white streaks remain.

Egg whites, they've been folded.


•Transfer the batter into the prepared sheet pan and using a large offset spatula, smooth the batter evenly in the pan.

Smoothed.  In the pan.


•Bake for 20 to 25 minutes or until the cake springs back when gently poke and just begins to pull away from the sides of the pan.

Hot cake on a towel.


For the filling

•Combine all ingredients in the bowl of a stand mixer fit with the whisk attachment.  Start mixing on low until the confectioner's sugar is roughly integrated and then raise to high and continue whisking until smooth.  Cover with plastic wrap and fridge until needed.

To assemble:

While the cake is hot and right out of the oven, release it from the pan by running a paring knife along the edges and flip the cake out onto a kitchen towel liberally doused with confectioner's sugar.

•Sprinkle the top of the cake with an even layer of confectioner's sugar and roll the cake IN THE TOWEL, starting at the narrower end.  Allow to cool wrapped in the towel.  This keeps the cake from cracking when you ultimately roll with filling.

Snug as a bug in a rug...or as a cake in a towel.


•Once the cake has cooled, unroll from the towel and spread the filling evenly on the cake.  Roll the cake again...this time, without the towel.  Wrap the roulade in parchment and fridge until set.

•Rip strips of parchment and place on top of the roulade.  Sift confectioner's on top of the cake.  Gently lift the parchment strips off the cake to reveal a lovely zebra stripe.  Spiffy!

Parchment on!

Parchment off!