Spice Cake Roulade with Mascarpone Frosting

Instructions

Spice Cake:

1. Heat oven to 375°F. Line a greased 17 x 12-inch baking pan with parchment paper; grease paper.  
2. Beat eggs on high for 5 minutes in a large bowl. Beat in sugar, applesauce and molasses until blended. Sift the flour, baking powder, cinnamon, allspice, nutmeg, salt and cloves in another large bowl. Gradually add dry ingredients to egg mixture, beating each addition just until combined. 
3. Spread batter into prepared pan. Bake for 8-12 minutes or until cake springs back when touched. Let cool for 3 minutes. Loosen cake from the pan. Turn cake onto a kitchen towel dusted generously with confectioners' sugar. Remove parchment paper. 
4. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

Mascarpone Cream Cheese Frosting:

1. Beat cream and vanilla in a large bowl until cream begins to thicken. Add cream of tartar; beat until stiff peaks form. Beat cream cheese in another large bowl until fluffy. Gradually add confectioners’ sugar, beating each addition until combined. Beat in mascarpone until smooth. Fold in whipped cream.
2. Unroll cake. Cut cake lengthwise with a serrated knife into three equal strips, about 3 3/4 inches wide. Spread about 1 cup of frosting on each strip. Sprinkle each with 1/3 cup pecans.
3. Tightly roll up one cake strip, jelly-roll style, starting with a short side. Place the end of the rolled cake at the start of the next strip (short side) and continue rolling. Repeat step with final strip. Place the flat side of the cake on a serving plate. Frost outside of cake with remaining frosting.
4. Place cake into freezer for 5-10 minutes to set frosting. Cover and refrigerate for at least 2 hours or until serving. Garnish with remaining pecans.