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1
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease, then line a 13 by 18-inch jelly-roll pan with parchment or waxed paper.
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2
(Let the paper come up the long sides by about 2 inches - this will make it easier to form the roll.)
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3
Brush paper with oil or butter, dust with flour, tap out excess.
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4
Cake: Whisk together 1 1/2 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger and cardamom together in a medium bowl.
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5
In another bowl, combine sweet potato, buttermilk, and vanilla until smooth.
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6
Beat butter and sugar in the bowl of an electric mixer on high speed until light and fluffy, about 4 minutes.
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7
Reduce to low; add eggs 1 at a time, beating well after each addition.
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8
Add flour mixture in 3 parts, alternating with the wet mixture in 2 parts, beginning and ending with flour.
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9
Beat until just blended.
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10
(If needed, fold batter together with a rubber spatula.)
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11
Spread batter evenly in prepared pan.
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12
Bake until cake springs back when pressed lightly, about 15 minutes.
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13
Run knife around cake edge, and invert cake onto a cotton tea towel (100 percent cotton works best and keeps the cake from sticking) generously dusted with confectioners' sugar.
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14
Carefully pull back parchment paper to release, and then place it back on top of the cake.
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15
Gently roll up the cake and towel together, starting from the narrow end to make a fat roll.
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16
Meanwhile for the filling, whip cream and confectioner's sugar to soft peaks.
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17
Fold in crystallized ginger.
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18
Carefully unroll the cake and remove the towel.
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19
Drizzle caramel over the cake.
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20
Spread gingered cream evenly over the cake.
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21
Using the short edge of parchment as guide, roll the cake up into a fat, loose cylinder.
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22
Transfer to a long platter.
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23
Dust with more confectioners' sugar and cinnamon in a Halloween pattern if desired.
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24
Serve, now or refrigerate until ready to serve.
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25
Halloween Web 2008
