Pumpkin Roulade with Ginger Buttercream
Ingredients
- 3/4 cup (3 oz./90 g) all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup (8 oz./250 g) granulated sugar
- 3/4 cup (6 oz./185 g) canned pumpkin (not pie filling)
- 1/4 cup (1 oz./30 g) confectioners’ sugar, plus extra for dusting
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