Spiced Swiss Roll

• Preheat oven to 375F (190C.)
• Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it more sticky.
• Sift together spices, baking powder, salt and flour. Set aside.
• In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbon off the beater.
• Sift dry ingredients into the egg mixture, folding gently.
• Pour batter into cake pan, spreading out as evenly as possible.
• Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Carefully turn out onto sugared towel while still warm. Roll cake and towel up from short end. Allow to cool completely before filling.

Filling

• In a large bowl, mix softened butter, cream cheese and vanilla until creamy. Beat in powdered sugar gradually until smooth.
• Unroll cake, spread out buttercream in an even layer. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting.
• Bring out 1/2 hour before serving. For best presentation, cut off the ends and dust the remaining cake with powdered sugar. Store leftovers in fridge.