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Pumpkin Maple Mascarpone Roulade

November 13, 2013 by TheWhiteRamekins

Pumpkin Maple Mascarpone Roulade

So here I am with another classic of Fall season, though a bit late, as winters have started to kick in. But then how could I let the season just pass by without even any mention of lovely saffron colored, vibrant giant pumpkin. Interestingly, we are not a nation of celebrating our fall season with pumpkins, like every other part of the world. We have our fall season marked by fruits and veggies like pomegranates, apples, sweet potatoes, cauliflower, gooseberries, persimmons etc. And markets are flooded by these beautiful bounties of nature. Feels so great to see the in-season produce!

Pumpkin Maple Mascarpone Roulade

And more interestingly, we have pumpkins all round the year. It has a very common Indian curry based recipe, as part of everyday Indian meal. Though I am not a great fan of pumpkin curry. In fact, that is the only vegetable, I could never appreciate. And that is when, I am not at all picky about my food. But I have a special memory from my childhood. My grandmother used to make pumpkin halwa {Indian fudge recipe}, which I remember the taste of till date.That was the only way, I used to like pumpkin as a kid. So that’s the way my sweet tooth made me liked it in just one form.

Pumpkin Maple Mascarpone Roulade

Last year, a dear friend of mine brought me some baby sugar pumpkins from her parents’ place and I made a wonderful spicy pumpkin bundt cake out of it. Truly, the flavor of that sugar pumpkin was quite different from the one I get at my local vegetable merchant. It was way sweeter and was more vibrant in color. And the the vegetable I didn’t like that much, had me smitten.

Pumpkin Maple Mascarpone Roulade

I didn’t forget to bring it back to life here. So I made this pumpkin roll cake filled with homemade mascarpone, lightly sweetened with maple syrup. It came out a bit crumbly, but was super moist. Mascarpone lent the richness and velvety texture, while maple syrup made it all the more relevant to holiday season. Kids enjoyed it to fullest and so did my friends. Happy me!

Pumpkin Maple Mascarpone Roulade

Recipe adapted from Joy Of Baking

Ingredients

For the cake

3/4 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp salt
3 large eggs, at room temperature
1 cup sugar
1/2 tsp vanilla extract
2/3 cup pumpkin puree

For the filling

340 gm mascarpone {homemade recipe here}
1/2 cup maple syrup
2 tbsp low fat cream
icing sugar to dust

Directions

  1. Preheat oven to 190 degree C and butter, a 15 inch x 10 inch baking pan, line it with parchment paper, and then butter and flour the parchment paper.
  2. Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Beat the eggs and sugar in a large bowl on high speed for five minutes, or until thick, pale yellow, and fluffy.
  4. Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
  5. Bake for about 13 – 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.
  6. Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners’ sugar.
  7. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
  8. Meanwhile, make the filling. In the bowl of an electric mixer, beat the mascarpone, maple syrup, and cream together for about a minute, until light and fluffy.

  9. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the 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 icing sugar and serve sliced.

Filed Under: cake Tagged With: autumn, baking, fall, food, Mascarpone, pumpkin, recipes, roll cake, roulade

Pomegranate & Strawberry Roulade

June 6, 2013 by TheWhiteRamekins

Pomegranate & Strawberry Roulade 4

A slice of cake can bring smiles on anyone’s face. At least it does to me. And things get special, when it’s a roulade. A super moist rolled cake filled with whipped cream and fresh fruits. More commonly, they are known as swiss rolls.

Pomegranate & Strawberry Roulade 2

This intense heat might have dampened my baking spirits causing me to resort to frozen treats from past few days, but that was just temporary. The baking spirits couldn’t be contained for long. And the outcome was this wonderful rolled cake, which ironically, I have been running away from a very long time.

Pomegranate & Strawberry Roulade

But I always wanted to give it a shot, but don’t know, why I hadn’t tried it yet. Anyhow, the moment of truth appeared eventually and I was elated to see this. To my amazement, it came out so well. No cracks, no tearing apart. Just beautiful feather touch texture and so light and airy.

Pomegranate & Strawberry Roulade 3

All thanks to Stephanie of JoyOfBaking. Her easy to follow and foolproof recipes would never fail you. Rather, you’ll feel confident to have beaten down one more complex recipe. At least I can vouch for her recipes and follow them blindfolded.

Pomegranate & Strawberry Roulade 5

I kept the filling to minimum, as I didn’t want to load it up with whipped cream and fruit jam, keeping the lightness of the cake intact. The sweet flavor of vanilla perfectly complimented the tart flavor of pomegranate and strawberry preserve. The cake is best served, the day it is made. And trust me, it wouldn’t last for long. I took this to my parents, and it was vanished pretty soon. And that brought even wider smile on my face. Isn’t it a win-win situation? So don’t stop here and bring smiles to people’s face!

Pomegranate & Strawberry Roulade 1

Sponge recipe adapted from JoyOfBaking

Ingredients

Sponge Cake
3 egg yolks
2 whole eggs
1/3 cup sifted cake flour
2 egg whites
3 tbsp cornstarch/cornflour
1/2 cup plus 1 tbsp white sugar
1 tsp vanilla extract or powder

Filling
1 cup diced strawberries, fresh or frozen
1/2 cup pomegranate juice
1/4 cup white sugar
2 tbsp lemon juice
1 cup Sweetened Whipped Cream

Icing sugar for dusting

Instructions

  1. Preheat the oven at 230 degree Celsius and line a 17 x 12 inch baking tray with parchment paper and grease the paper well. Keep aside.
  2. In a bowl, beat the 3 egg yolks and 2 whole eggs with 1/2 cup of sugar, until fluffy and pale.
  3. Beat in the vanilla extract.
  4. In another bowl, whisk together cake flour and cornstarch together and keep aside.
  5. In a separate bowl, beat the egg whites till stiff peaks form.
  6. Fold the flour into 2 batches in egg and sugar batter carefully, until just flour is incorporated.
  7. Fold in the beaten egg whites, taking care not to over mix.
  8. Pour the batter into prepared baking tray and level it down with the help of a spatula. Bake for 6-8 minutes, until lightly browned.
  9. Dust the top of cake with some icing sugar. Spread and cover the cake with a clean kitchen towel.
  10. Invert the cake on to kitchen towel. Carefully peal off the parchment paper. Dust the cake with some icing sugar  and start rolling the cake along with towel. Let it cool completely with kitchen towel intact.
  11. Meanwhile, for filling, place all the ingredients in a sauce pan, except whipped cream and simmer at medium for 20 minutes. Keep stirring lightly in between. Once thick enough, chill in fridge.
  12. Once the cake is cooled, unroll it. Spread the whipped cream and then jam over the cake and roll back. Let it chill in fridge covered for 2 hours. Dust with icing sugar before serving.

Filed Under: cake Tagged With: biscuit, food, jam, pomegranate preserve, roulade, sponge cake, strawberry preserve, swiss roll

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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