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 clean 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 peaks form.

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

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

Remove the cake from the oven and let it cool for 5 to 8 minutes. Then invert the cake onto a tea towel lightly dusted with confectioners’ sugar, peel off the parchment paper, and sprinkle the top of the cake lightly with confectioners’ sugar.

Starting from the short side, gently roll the cake along with the towel and allow it to cool completely in this rolled form.

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

Once the cake has fully cooled, gently unroll it and evenly spread the cream cheese filling over the surface. Carefully 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 and ready to serve, at least one hour.

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