CAKE
3/4 cup unbleached cake flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
5 large eggs, separated
1/4 cup granulated sugar
1/2 cup molasses (not black strap) or sorghum syrup
1/4 cup packed dark brown sugar
2 tablespoons finely grated fresh ginger
1/2 cup powdered sugar, divided
FILLING
1 (8-oz.) pkg. cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 tablespoons (1 oz.) dark rum or bourbon
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or mace
EGGNOG CREAM
2 cups cold heavy cream
1 cup cold eggnog
1 tablespoon (1⁄2 oz.) dark rum or bourbon
1/2 teaspoon ground nutmeg
Step 1
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.
Step 2
Whisk together flour, ground ginger, cinnamon, baking powder, allspice, nutmeg, baking soda, and salt in a medium bowl. Set aside
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
