For the Cake:
3/4 cup unbleached flour
1/2 tsp. baking powder
12 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
3 extra large eggs, room temperature
1 cup sugar
3/4 cup canned pumpkin, not pie filling
1/4 cup icing sugar, extra for dusting
For the Filling:
12 ounces mascarpone cheese
1 1/4 cups icing sugar
2 tbsp. heavy cream
1/4 cup minced dried crystallized ginger
Preheat oven to 375°.
Grease a 13 X 18 X 1" sheet pan.
Line the pan with parchment paper and grease and flour the paper.
In small bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and then stir to combine.
In a mixer bowl with paddle attachment add eggs and sugar and beat on medium-high for 3 minutes, until light yellow and thickened.
With the mixer on low add the pumpkin, then slowly add the flour mixture, mixing just until incorporated.
Finish mixing the batter by hand with a rubber spatula.
Pour into prepared pan and spread evenly.
Bake for 10 to 12 minutes, or until top springs back when gently touched.
While the cake in baking , lay out a clean thin cotton dish towel on a flat surface and sift the entire 1/4 cup icing sugar evenly over it.
This will help the cake not stick to the towel.
As soon as you take the cake out of the oven loosen it around the edges and invert it squarely onto the prepared towel.
Peel the parchment paper off.
With a light touch, roll the warm cake and towel together (DO NOT PRESS!) starting at short end of cake.
Allow to cool completely on a wire rack.
While that is cooling make the filling.
In a mixer bowl with paddle attachment, beat the mascarpone, icing sugar and cream for about a minute, until light and fluffy.
Stir in crystallized ginger and salt.
To assemble, carefully unroll the cake onto a board with the towel underneath.
Spread the cake evenly with the filling.
Re-roll the cake in a spiral using the towel as a guide.
Remove the towel and trim the ends ot make a neat edge.
Dust with icing sugar and serve sliced.