Spiced Caramel Roulade with Ginger Cream

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So...the filling is very very thin! Is it supposed to be like this? I feel like I'm missing something! I tried it over and over again. The picture shows as if the filling is more creamier...I had no luck! What am I missing?

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I don't know what the towel part is suppose to be about. I used another piece of parchment paper. The thing about this directions is that it is not too precise. I would say that the cake needs to be in for 20 minutes and then a CRUCIAL step; let the cake cool! I failed to do this and just made a huge, drippy mess! I am an avid follower of the Food Network Kitchen Chefs, but I am not too happy about this one; sorry!

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This tasted out of this world, however...I had to eat it in parts. I could NOT get the silly thing to roll up either. I loved the way that it tasted, but the whole thing fell apart after filling it to roll it (I was able to roll it up the first time while whipping the cream.
Next time, I will make this, but keep it as a layered cake or something...too delicious not to make again.

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I couldn't get the cake to roll up either, so just served it like a layer cake kind of. I thought it tasted okay, but wasn't really worth the time and effort it takes.

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I don't think it does roll up! I've made other roulade-type cakes with directions like this & have never had this mess. Next time maybe I'll spread a whole pound of powdered sugar on the towel, or cut the 18x13 cake into 4 13" strips & layer as a loaf - once the whipped cream sets up in the fridge it should cut OK. But I WILL give it another try. It is really delicious & has a deeper flavor than ordinary spice cake. Love the ginger & would add even more - & drizzled servings with more caramel sauce.
CARAMEL SAUCE: 2 C sugar, 1 C water, 1 C heavy cream, 1 t vanilla - bring water & sugar to a boil, turn down to med-high and cook till the sugar turns dark amber - don't let it burn - remove from heat, carefully add cream (will bubble up so use a bigger pan & vanilla.

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We made this cake and while we loved the flavors, it will not roll up... The cake just broke into little pieces as we attempted to roll it... Very moist, very delicious... but no roll... Instead we cut it in half and layered it.

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good

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I made this cake for dinner with friends last night. I forgot to add the caramel topping. It was delicious! Very light, not too sweet, with flavors associated with Fall. Everyone raved about it and wanted the recipe. The only problem I experienced was the cake sticking to the cotton dish cloth, even though I had dusted it heavily with confectioners sugar. Next time, I will cover the cloth heavily. Other than that, the cake was a breeze. BTW, a jar of candied ginger in the spice aisle of the grocery store yielded the exact amount the recipe calls for.