CREAM FILLING FOR CAKE ROLL RECIPES

Steps:

• Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
• Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
• Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
• Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
• Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.

Steps:

• Prepare the Cake: Preheat oven to 325°F. Spray a 12- x 17-inch rimmed baking sheet with baking spray. Line baking sheet with parchment paper, and spray parchment paper.
• Whisk together flour, ground ginger, cinnamon, baking powder, allspice, nutmeg, baking soda, and salt in a medium bowl. Set aside
• Beat egg whites in a medium bowl with an electric mixer on low speed until opaque, about 5 minutes. Increase speed to high, and beat until soft peaks form, about 3 minutes. With mixer running, add granulated sugar in a slow, steady stream. Continue beating until glossy, stiff peaks form, about 2 more minutes. Set aside.
• Beat egg yolks in a large bowl with mixer on high speed until thick and pale, about 2 minutes. Add molasses, brown sugar, and fresh ginger, and beat on medium speed until combined, about 1 minute. Add flour mixture, and beat on low speed just until smooth. Fold in one-third of beaten egg whites. Add remaining egg whites, and fold until just combined. Spread batter evenly into prepared pan.
• Bake at 325°F until Cake is firm on top and springs back when lightly pressed, 13 to 15 minutes. Cool in pan on a wire rack 1 minute.
• Dust a clean tea towel with 1/4 cup of the powdered sugar. Run a thin knife around edge of Cake to loosen from pan. Invert onto prepared tea towel. Peel off and discard parchment paper. Dust generously with remaining 1/4 cup powdered sugar. Starting with 1 short side, roll up Cake and towel, jelly-roll fashion. Let stand until cooled completely, about 1 hour.
• Prepare the Filling: Beat cream cheese and butter in a medium bowl with mixer on medium-high speed until smooth and fluffy, about 4 minutes. Add powdered sugar, rum, vanilla, cinnamon, and nutmeg, and beat until smooth.
• Carefully unroll Cake on a cutting board or work surface; remove tea towel, and spread Filling over cooled Cake. Starting with short end, roll up, jelly-roll fashion. Wrap tightly in plastic wrap, sealing both ends. Refrigerate at least 8 hours or up to 2 days before serving.
• Prepare the Eggnog Cream: Fit electric mixer with whisk attachment. Beat cream in a chilled bowl with mixer on high speed until stiff peaks form, about 5 minutes. Fold in eggnog, rum, and nutmeg with a rubber spatula. Beat on high speed until medium peaks form, about 30 seconds. (Consistency of the cream should be midway between whipped cream and a thick sauce.) Chill until ready to serve.
• Trim ends of roulade. Slice roulade using a serrated knife. Spread about 3 tablespoons Eggnog Cream on each plate, and top with a roulade slice. Serve immediately.