Grandma's Spiced Gingerbread Roll

Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet by spraying it with cooking spray, lining with parchment paper, and spraying the parchment paper. (5 minutes)

In a clean, dry glass, metal, or ceramic bowl, beat egg whites with an electric mixer until foamy. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form. Set aside. (8 minutes)

In a separate bowl, beat egg yolks at high speed until thick and pale yellow, about 5 minutes. Stir in molasses and melted butter. Gently fold in the beaten egg whites in two additions, being careful not to deflate the whites. (7 minutes)

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Sift the dry ingredients over the wet ingredients and gently fold in until just combined. Avoid overmixing. Spread the batter evenly onto the prepared baking sheet. (5 minutes)

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Watch carefully to avoid overbaking. (10 minutes)

While the cake is baking, dust a clean kitchen towel generously with powdered sugar. Once the cake is baked, immediately invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one short end, carefully roll up the cake tightly with the towel. Place seam-side down on a wire rack and allow to cool completely, about 30 minutes. (40 minutes)

While the cake cools, prepare the spiced cream filling. In a chilled bowl, combine heavy cream, sifted powdered sugar, cinnamon, vanilla extract, and cloves. Beat with an electric mixer until the cream holds stiff peaks, resembling frosting. (10 minutes)

Once the cake is completely cool, carefully unroll it. Spread half of the spiced cream evenly over the cake. Roll the cake back up without the towel. Spread the remaining cream over the top and sides of the cake roll, creating a beautiful, rustic finish. Refrigerate for at least 30 minutes to allow the filling to set before slicing and serving. (40 minutes)