Pumpkin-White Chocolate Cake Roll

Serves 10 to 12

White Chocolate Filling:
1            cup heavy cream
3            ounces (about ½ cup) white chocolate chips
              pinch kosher salt (optional)
¼           cup mascarpone
Pumpkin Sponge:
              nonstick cooking spray
¾           cup all-purpose flour
½           teaspoon baking powder
½           teaspoon baking soda
2            teaspoons ground cinnamon
½           teaspoon ground cloves
¾           teaspoon ground ginger
½           teaspoon kosher salt
3            large eggs, room temperature
¾           cup granulated sugar
¼           cup light brown sugar
¾           cup canned pumpkin purée
¼           cup confectioners’ sugar, plus more for dusting cake

Nutritional Information per serving (based on 12 slices): Calories 250 (46% from fat) • carb. 32g • pro. 3g • fat 14g • sat. fat 8g • chol. 83mg • sod. 141mg • calc. 81mg • fiber 1g

1. Bring the heavy cream to a gentle simmer over medium-high heat. Remove from heat and add the white chocolate chips. Let sit for 1 minute, then whisk until smooth. Taste and add a pinch of salt, if desired. Chill for at least 2 hours.
2. Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with parchment, leaving a 2-inch overhang on long sides, and coat with nonstick spray.
3. Sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a small bowl. Reserve.
4. Put the eggs and sugars into the mixing bowl of a Cuisinart® stand mixer. Attach the chef’s whisk and start to mix on Speed 2 to combine. Gradually increase to Speed 8 and beat until very pale, thick, and nearly tripled in volume, about 4 to 5 minutes. (The mixture should fall in ribbons from the whisk when the stand mixer head is lifted.) Scrape down the bowl. Decrease to Speed 2 and add the pumpkin and mix until no streaks remain. Add the dry ingredients and mix until just combined. Scrape down the bowl as needed.
5. Pour the batter into the prepared baking sheet and spread in an even layer with an offset spatula. Bake for 10 to 12 minutes, or until the cake bounces back when pressed gently. Allow to cool for 5 minutes. Clean the mixing bowl and chef’s whisk and chill in freezer until ready to prepare filling.
6. Lay out a clean kitchen towel on a work surface and dust with confectioners’ sugar. Use the parchment overhang to carefully lift and flip cake onto the towel. Peel off parchment. Starting from a short end, use the towel to roll the cake into a tight log. Transfer to a wire rack and cool completely.
7. When the cake is cool, prepare the filling. Put the white chocolate-heavy cream mixture into the chilled mixing bowl. Attach the chef’s whisk and start to mix on Speed 1, gradually increasing to Speed 12, until thickened, about 1 minute. Continue to mix, adding the mascarpone in tablespoon increments until medium peaks form, about 45 seconds longer. Be careful not to over-whip.
8. Carefully unroll the cooled caked and spread the filling evenly over the top. Reroll the cake without the kitchen towel. Chill in refrigerator for at least 1 hour before serving.
9. When ready to serve, remove cake from refrigerator and slice 1-inch from each end. Transfer to a cake platter and dust with confectioners’ sugar. Slice cake and serve immediately.