Set oven to 375F. Grease a 15"x 10"x 1" jelly roll pan; line with wax paper; grease the wax paper.

Sift together the flour,baking powder,salt and all the spices. Set aside for a moment. Beat the eggs about 10 minutes or until thick and creamy looking.Add sugar gradually and continue beating vigorously until very smooth. Now beat in orange juice and rind. Sift flour mixture over the top, and fold in until batter is smooth. Bake 15 to 17 minutes, or until cake pulls away from sides of pan.

Follow general directions for rolling and filling as for jelly roll.

*INGREDIENTS*

Ginger Filling

1 cup heavy cream

3/4 cup ginger marmalade

1/4 cup ginger marmalade,melted

Chocolate-cream Filling

1 1/2 cups heavy cream

1/4 cup sugar

2 tbsp. cocoa

1/2 tsp. vanilla extract

*DIRECTIONS*

GINGER FILLING: Beat cream until it holds a dhape. Now fold or mix in gently 3/4 cup marmalade. Fill roll. To finish top of roll, melt 1/4 cup marmalade in a little saucepan over low heat. Spoon a thin covering over roll.

CHOCOLATE CREAM FILLING: Mix all ingredients in a bowl and chill in the refrigerator at least two hours. At end of chilling time, beat the mixture until it holds a definite shape. Use about 3/4 of the filling in the roll and spread the remainder over the top. Sprinkle with chopped nuts, if you wish.