Ingredients
3 eggs, separated1 cup all-purpose flour1/2 teaspoon each ground cinnamon, cloves and ginger1/4 teaspoon baking soda1/8 teaspoon salt1/2 cup molasses1 tablespoon butter, melted1/4 cup sugarConfectioners’ sugarFILLING:1-1/2 cups heavy whipping cream1/3 cup confectioners’ sugar1 teaspoon ground cinnamon1 teaspoon vanilla extract1/4 teaspoon ground clovesAdditional ground cinnamon, optional
Preparation
Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt.
In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter.
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly.
Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving.
