Cake Roll Directions

1. Preheat the oven to 375° and place an oven rack on the upper middle rung. Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray. **Measure the parchment paper to about 4 inches longer than the pan on one end.
2. In a bowl combine cake flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
3. Separate the eggs, the whites in a large bowl, and the yellows in a separate large bowl.
4. Beat the whites with a hand mixer till stiff peaks form.
5. Stir flour into sugar mixture until smooth, then gently fold in the egg whites just until combined.
6. Pour into the pan and spread into the corners.
7. Place in the oven and bake for 10 minutes.
8. Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
9. While cake is still hot, roll up the cake beginning at the end with the parchment folded over.
10. Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Filling Instructions

1. Using a hand mixer, cream the cream cheese with the butter, then beat in the bourbon.
2. Next beat in the powdered sugar, vanilla and cinnamon.
3. Unroll the cooled cake and spread the icing over the entire cake. Roll the cake back up, removing the parchment paper as you roll.
4. Dust with confectioners sugar and garnish with sprigs of rosemary and sugared cranberries.
5. Slice to serve.