Preparation Steps

• Preheat your oven to 350 degrees F. Prepare a 13x18-inch baking sheet by lining it with parchment paper and lightly greasing it.
• In a medium bowl, whisk together the flour, cinnamon, cloves, ginger, salt, and baking soda until well combined.
• In a large mixing bowl, beat the egg yolks on high speed until they're thick and pale, around 3-4 minutes. Gradually mix in the molasses and melted butter until combined.
• In another clean bowl, whip the egg whites on medium speed until soft peaks form. Slowly add the granulated sugar, one tablespoon at a time, continuing to beat until stiff peaks are achieved.
• Gently fold the whipped egg whites into the molasses mixture, and then gradually fold in the flour mixture until just combined.
• Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the edges are lightly set and the center springs back when touched.
• Once baked, let the cake cool in the pan for about 5 minutes. Then, transfer it to a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment, dust the top with more powdered sugar, then roll the cake from the short side using the towel to help.
• While the cake cools completely rolled in the towel, prepare the filling by beating together the cream cheese, butter, vanilla extract, salt, and confectioners' sugar until creamy and smooth.
• Unroll the cooled cake gently, and spread an even layer of the cream cheese filling across the surface. Carefully roll the cake back up without the towel, and transfer it seam side down to a serving platter.
• Cover the cake roll with plastic wrap and refrigerate until you're ready to serve. Right before serving, dust the top with powdered sugar again for presentation.
• Slice the roll with a sharp knife into even pieces and enjoy! Store leftovers in the refrigerator for up to three days.