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Print this Recipe    Pumpkin Roulade

Pumpkin Roulade with Grand Marnier Buttercream
10 to 12 servings

1 cup flour
1 1/4 tsp baking powder
1/8 tsp salt
4 egg whites, room temperature
1/4 tsp cream of tartar
1 cup sugar
4 egg yolks
2/3 cup pumpkin puree
1 tsp vanilla
powdered sugar

Grand Marnier Buttercream (recipe follows)
Candied Orange Peel (recipe follows)

Preheat oven to 375 F. Line a 10 x 15 x 1 jelly roll pan with
waxed paper. Sift together the flour, baking powder, and salt.
In a large mixing bowl, beat the eggs whites until foamy. Beat in
the cream of tartar. Gradually beat in 1/2 cup of the sugar until
stiff peaks form. Carefully transfer to a separate bowl. In the
same bowl used to beat the whites, beat together, the egg yolks,
the pumpkin, the remaining 1/2 cup sugar, and the vanilla, until
well-blended. Add the flour mixture, about one third at a time,
stirring well after each addition until evenly blended. Stir in
about one third of the beaten whites. Fold in the remaining whites.
Turn into the prepared pan and gently spread the batter evenly.
Bake about 15 minutes or until a tester comes out clean.

While the cake is baking, tear off a strip of four paper towels.
Fold in half to make a double layer and sift the 10X sugar over
the surface. Turn the hot cake upside down onto the towels and
peel off the waxed paper. Roll the cake, lengthwise, to form a
jelly roll and cool on a rack. Unroll the cake and spread the entire
surface with the Grand Marnier buttercream. Roll up and transfer
to a serving plate. Refrigerate. About one half hour before serving,
remove the cake from the refrigerator. Sift the icing sugar over
the top and decorate with the orange peel.


Grand Marnier Buttercream

1 egg
2 egg yolks
3/4 cup sugar
1/2 cup milk, scalded
1 cup butter
1 1/2 tsp grated orange zest
3 Tbsp Grand Marnier

In a large mixing bowl, beat the egg, egg yolks, and sugar together
until the mixture is pale yellow and forms the ribbon when the
beaters are lifted. Pour into the top of a double boiler and
gradually stir in the milk. Cook the custard over simmering water,
stirring constantly, until it thickens and coats a spoon. Remove
from the heat and pour into a large, clean mixing bowl. Cool until
barely warm.

With the mixer on high, beat in the butter, one tablespoon at a
time, the orange peel, and the liqueur. Continue to beat until
the buttercream is thick enough to spread easily. If necessary,
refrigerate until thickened.


Candied Orange Peel

shredded peel of two oranges
2 Tbsp apricot jam

Place the peel in a small saucepan. Cover with cold water, bring
to a boil for 5 minutes. Drain the peel; rinse under cool running
water, and pat dry with paper towels. Place in a small bowl. In
a small heat proof saucepan. melt the preserves. Strain over the
orange peel and mix gently. Cool.

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