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1
To make the cake, position a rack in the top third of the oven and preheat to 375u00b0 F.
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2
Lightly butter a 10 X 15-inch jelly roll pan.
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3
To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
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4
At each of the four corners, cut a diagonal slash about 2 inches long.
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Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
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6
Lightly butter and flour the paper, tapping out the excess flour.
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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.
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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.
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9
Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
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10
With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
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Spread the batter evenly into the prepared pan, being sure to reach into the corners.
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12
Sprinkle the batter with the walnuts.
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Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
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14
Sift confectioners' over the top of the cake.
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15
Place a clean kitchen towel over the cake, then top with a baking sheet.
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16
Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
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Carefully peel off the paper.
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Place the paper back on the cake.
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Using the towel as an aide, roll up the cake and cool completely.
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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.
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Gradually beat in the confectioners' sugar until smooth.
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22
Unroll the cake and discard the paper.
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23
Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
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24
Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
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25
Refrigerate until the filing is firm, at least 1 hour.
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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.
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27
Transfer to a pastry bag fitted with a large open star tip.
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28
Transfer the roll to a long serving platter.
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29
Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
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30
To serve, cut the cake diagonally into thick slices.
