Libby's Pumpkin Cream Roll

• Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan.
• Sprinkle with walnuts, if desired. Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan, carefully peel off paper.
• Roll up cake in towel while hot, starting with 10-inch side. Cool completely on

Prepare the Cream :

Before preparing the whipping cream, take a large glass bowl, pour the whipping cream into the bowl and place the bowl inside the refrigerator for 1-2 hour. Remove the bowl, add 2-3 drops of Vanilla Extract to the Whipping Cream and beat the Cream with and Electric Beater for 10 minutes. Add the powdered sugar and again beat till the Whipping Cream becomes firm. But do not over beat the Cream, otherwise the Whipping cream will be like Butter.

Making the Pumpkin Roll :

• Carefully unroll cake, remove towel. Spread cream mixture over cake, sprinkle the Chopped Candid Ginger on the Cream. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving.