By now, you know our style, muffins; more is more. So it will be no surprise that this philosophy also applies to the Halloween season.
Lunch? We will order the pumpkin ravioli in pumpkin sauce with a side of arugula-cranberry-pumpkin salad.
Candy for trick-or-treaters? Let's buy 100 pounds (and then maybe eat half of it ourselves). And those little pumpkin candy corn things? We can't even look at them without eating every single one and then dancing to Halloween fav 'Thriller' (on repeat, obvy) to burn off the sugar rush.
Face getting you down? We recommend the pumpkin scrub.
Starbucks order? We will take a slice of pumpkin loaf with a giganta pumpkin latte with pumpkin whipped cream and pumpkin sprinkles and, do you make pumpkin sparkles because we will also have those on top. Extra pumpkin, thanks.
We are very excitable, what can we say?
So it was a no-brainer to make a Halloween version of the old Christmas standby, Buche de Noel, but with pumpkin, of course.
More is more.
Buche d'Halloween (aka Pumpkin Roulade with Ginger Buttercream)
Adapted from Ina Garten
For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not the pie filling stuff)
1/2 teaspoon pure vanilla extract
1/4 cup powdered (confectioners') sugar, plus extra for dusting
Preheat the oven to 375 degrees Fahrenheit. Grease a 12 x 17 x 1-inch baking sheet pan. Line the pan with parchment paper and heavily 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 and vanilla extract, 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 powdered 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. Gently peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press it) starting at the short end of the cake. Allow to cool completely on a wire rack wrapped in the towel.
Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, powdered sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
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 clean edge. Dust with confectioners' sugar and serve sliced.
Cake can be kept in the fridge wrapped tightly in plastic wrap for up to 3-days.