Pumpkin Roulade with Mascarpone Cream

Preheat oven to 375F. Grease 2 medium-sized baking sheets. Line with parchment paper, and then grease and flour the paper.

Sift together flour, baking powder, cinnamon and pumpkin pie spice. Stir to combine.

In an electric mixer with the paddle attachment, mix the eggs and sugar on medium speed for about 3 minutes. The mixture will be light yellow and thick. With the mixer on low, add in the pumpkin and fresh ginger, and then slowly add in the flour mixture until just incorporated. Finish mixing the batter by hand. Pour mixture evenly into the 2 prepared pans and spread the batter evenly.

Bake the cakes one at a time for 10 to 12 minutes. The top of the cake should spring back when lightly touched.

While the cake is baking, lay out a clean thin cotton dish towel. Sift 1/2 cup icing sugar over the towel evenly. This keeps the cake from sticking to the towel. As soon as the cake is finished baking, tip it onto the towel and peel away the parchment. Carefully roll the warm cake and the towel together starting at one of the short ends. Allow cakes to cool on a wire rack.

Next, make the filling. In an electric mixer with the paddle attachment, beat the mascarpone and cream cheese, softening the cheese and mixing them together well. Next, sift the remaining 1 1/2 cups icing sugar and slowly mix it in with the cheese. Once the sugar has been completely incorporated, mix in the vanilla and whipping cream. Mix until the filling is light and fluffy.

Once the cake has cooled, you can put it altogether! Carefully unroll the cake, keeping the towel underneath. Spread the filling evenly over the cake. Re-roll the cake into the same spiral it was in before, using the towel as a guide. Once rolled, remove the towel and wrap gently but tightly with plastic wrap.

Refrigerate for a few hours, allowing for the cake and filling to set. Once you are ready to serve the cake, remove from the wrap, and sprinkle with icing sugar. Slice. Enjoy!