Prep 30 mins
Cook 15 mins
A little bit of work, but worth it. You can bake and fill the roulade up to 2 days ahead, covered tightly in plastic wrap and refrigerated. Garnish with the spiked cream just before serving.
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2⁄3 cup canned solid-pack pumpkin
- 1 teaspoon lemon juice
- 3⁄4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup finely chopped walnuts
- 3 ounces confectioners' sugar, for sifting
- 2 (3 ounce) packages cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1⁄2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 2 tablespoons minced crystallized ginger
- 1⁄2 cup heavy cream
- 1 tablespoon confectioners' sugar
- 2 teaspoons dark rum or 2 teaspoons brandy (optional)
- 1⁄4 teaspoon vanilla extract
- 3 tablespoons finely chopped walnuts, for garnish
- 2 tablespoons finely chopped crystallized ginger, for garnish
- To make the cake, position a rack in the top third of the oven and preheat to 375° F.
- Lightly butter a 10 X 15-inch jelly roll pan.
- To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
- At each of the four corners, cut a diagonal slash about 2 inches long.
- Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
- Lightly butter and flour the paper, tapping out the excess flour.
- In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
- (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
- Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
- With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
- Spread the batter evenly into the prepared pan, being sure to reach into the corners.
- Sprinkle the batter with the walnuts.
- Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
- Sift confectioners' over the top of the cake.
- Place a clean kitchen towel over the cake, then top with a baking sheet.
- Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
- Carefully peel off the paper.
- Place the paper back on the cake.
- Using the towel as an aide, roll up the cake and cool completely.
- To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
- Gradually beat in the confectioners' sugar until smooth.
- Unroll the cake and discard the paper.
- Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
- Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
- Refrigerate until the filing is firm, at least 1 hour.
- (The cake can be refrigerated for up to 2 days.) To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
- Transfer to a pastry bag fitted with a large open star tip.
- Transfer the roll to a long serving platter.
- Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
- To serve, cut the cake diagonally into thick slices.