Preheat your oven to 350°F (175°C). Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper.

In a bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and kosher salt.

In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then beat in molasses and melted butter until smooth and fully combined.

In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the ¼ cup sugar one tablespoon at a time, beating on high after each addition until stiff, glossy peaks form.

Gently fold the whipped egg whites into the egg yolk mixture. Then fold in the dry flour and spice mixture until just combined.

Pour the batter into the prepared baking pan, smoothing and leveling the surface. Bake for 9 to 12 minutes, or until the cake springs back lightly and a toothpick inserted comes out clean.

Remove the cake from the oven and let it cool for 5 to 8 minutes. Invert the cake onto a tea towel lightly dusted with confectioners’ sugar, peel off the parchment paper, and sprinkle the top with confectioners’ sugar. Starting from the short side, gently roll the cake along with the towel and allow it to cool completely.

While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar until smooth.

Once the cake has cooled, gently unroll it and spread the cream cheese filling over the surface. Roll the cake up again to form the filled cake roll.

Place the filled roll on a platter, cover with plastic wrap, and refrigerate until firm, at least one hour.

Before serving, dust the cake roll with confectioners’ sugar and optionally garnish with gingerbread cookies. Slice into portions and enjoy. Store leftovers refrigerated.