Pumpkin-Walnut Roulade with Spiked Cream

READY IN: 45mins




  • 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.