Spicy roll with caramel and ginger cream filling

Ingredients:

Biscuit:

• Vegetable oil
• 1.5 cups baking flour, plus a little extra for dusting the baking sheet
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp fine salt
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 70 g of ready-made sweet potato puree
• 1/3 cup buttermilk
• 2 tsp vanilla extract
• 8 tbsp (110 g) softened unsalted butter
• 1 cup of sugar
• 3 large eggs at room temperature
• Powdered sugar for dusting

Filling:

• 1.5 cups heavy whipping cream
• 1 tbsp powdered sugar
• 1/3 cup thinly sliced ​​candied ginger
• 1/4 cup caramel sauce or boiled condensed milk, slightly thinned with orange juice or milk
• Ground cinnamon for sprinkling, optional

Preparation:

1. Place a rack in the center of the oven and preheat to 180°C (350°F). Lightly grease a 35 x 45 cm (14 x 18 in) baking sheet with high sides, then line it with waxed paper or parchment. (The paper should hang slightly over the baking sheet, about 2 inches (5 cm), to make it easier to roll the roulade.) Grease the parchment paper with olive oil or butter and dust it with a little flour.
2. Prepare the sponge cake: In a medium bowl, whisk together 1.5 cups flour, baking soda, baking powder, cinnamon, cloves, salt, ginger, and cardamom. In another bowl, combine the mashed potatoes, buttermilk, and vanilla and whisk until smooth.
3. In the bowl of a stand mixer, beat the butter and sugar on high speed until light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating thoroughly after each addition. Divide the flour mixture into three parts, adding one at a time, pouring the liquid mixture in between. (If necessary, fold the mixture with a spatula.)
4. Spread the batter evenly on the prepared baking sheet. Bake until biscuit will not spring back slightly when pressed.
5. Run a knife around the edges of the baking sheet, then transfer the cake to a cotton kitchen towel (100% cotton works best, as it prevents the cake from sticking) lightly dusted with powdered sugar. Pull the towel slightly toward you, then place it on top of the cake. Gently roll the cake and the towel into a thick roll, starting from the narrow end.
6. Meanwhile, for the filling Beat the powdered sugar and cream until smooth. Stir in the candied ginger.
7. Carefully unroll the cake and remove the towel. Drizzle the cake with caramel. Spread the gingerbread cream over the entire surface. Using the short end of the parchment, roll the cake into a thick cylinder. Transfer the cake to a long plate. If desired, dust the cake with cinnamon and powdered sugar using the Halloween-themed stencil. Serve immediately or chill slightly before serving.