Line a 15x10x1-inch baking sheet with wax paper; grease the paper. Spread batter evenly in pan. Sprinkle with walnuts if using. Bake at 375 F for 15 minutes or until cake springs back. Sprinkle surface of a tea towel with icing sugar. Invert pan onto towel. Gently peel away paper. Roll cake with towel. Cool completely. Mix filling. Carefully unroll cake and spread with filling, roll as before. Chill until serving.

Taste Tester Notes: This lovely spice roll with a creamy cream cheese filling tastes great. Check before suggested baking time has elapsed to see if it springs to the touch. (If you over-bake it will not be as moist and may crack when rolling. I used a darker pan and needed to bake this for only 12 minutes.) Your towel should be slightly larger than the cake, and sprinkled generously with icing sugar. Once you take the cake out of the oven, you need to work very quickly so you can get it rolled right away while it is still very hot. After I peeled the paper off, I quickly trimmed about 6 mm (1/4 inch) off all four sides (where it may be a bit crisper) before rolling. Start rolling tightly from the short side. It may crack just a bit as you start rolling, but once you gain momentum it should roll smoothly. Keep wrapped with the towel while it cools, which will take less than an hour on a rack. Use an electric mixer or food processor to make the filling, using softened cream cheese and butter for easier blending. Wrap in plastic wrap to chill. Dust the roll with additional icing sugar, if desired, before serving.