Pumpkin-walnut Roulade With Spiked Cream

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 to make the cake, position a rack in the top third of the oven and preheat to 375° f.
• 2 lightly butter a 10 x 15-inch jelly roll pan.
• 3 to line the bottom and sides of the pan, cut a 12 x 16-inch piece of parchment or waxed paper.
• 4 at each of the four corners, cut a diagonal slash about 2 inches long.
• 5 fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
• 6 lightly butter and flour the paper, tapping out the excess flour.
• 7 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.
• 8 (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.
• 9 sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
• 10 with the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
• 11 spread the batter evenly into the prepared pan, being sure to reach into the corners.
• 12 sprinkle the batter with the walnuts.
• 13 bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
• 14 sift confectioners' over the top of the cake.
• 15 place a clean kitchen towel over the cake, then top with a baking sheet.
• 16 holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
• 17 carefully peel off the paper.
• 18 place the paper back on the cake.
• 19 using the towel as an aide, roll up the cake and cool completely.
• 20 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.
• 21 gradually beat in the confectioners' sugar until smooth.
• 22 unroll the cake and discard the paper.
• 23 spread the filling evenly over the cake and sprinkle with the crystallized ginger.
• 24 re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
• 25 refrigerate until the filing is firm, at least 1 hour.
• 26 (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.
• 27 transfer to a pastry bag fitted with a large open star tip.
• 28 transfer the roll to a long serving platter.
• 29 garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
• 30 to serve, cut the cake diagonally into thick slices.