Spiced Ginger Roulade with Ginger Cream

Roulade: Heat over to 350 degrees. Lightly butter a 15 x 10 x ¾ baking pan. Line bottom with waxed paper; lightly butter paper. Set aside.

Sift flour, ginger, cinnamon, baking soda, cloves, mustard and pepper onto sheet of waxed paper or into small bowl.

Beat egg yolks in large bowl for 1 minute. Gradually add brown sugar; beat until light pale brown in color and thickened, about 2 minutes. Stir in molasses; fold in sifted dry ingredients.

Beat egg whites and salt in second large bowl with clean beaters until stiff peaks form. Fold one fourth of beaten whites into egg yolk mixture until thoroughly blended; fold in remaining whites.

Pour batter into prepared baking pan; smooth surface with rubber spatula. Bake until cake springs back when lightly touched with finger and edges being to pull away from sides of pan, 10-12 minutes.

Put cake on wire rack; cover with dampened kitchen towel. Let cool completely in pan.

Make Ginger Cream.

Remove cloth from cooled cake; dust top with powdered sugar. Loosen edges of cake with small spatula; invert onto sheet of waxed paper. Gently peel away top piece of waxed paper. Spread cake with ginger cream. Carefully roll cake lengthwise; refrigerate until serving time. To serve, cut diagonally, discarding end pieces.

Ginger cream: Beat cream in chilled bowl with chilled beaters until it begins to thicken. Add the sugar and continue to beat. Add ginger syrup and rum; beat until stiff peaks form. Fold in nuts and ginger.