Preheat your oven to 350°F (175°C) and line a 13x18 inch baking pan with parchment paper.

Whisk together all-purpose flour, ground cinnamon, ground cloves, ground ginger, kosher salt, and baking soda in a medium bowl.

Beat the egg yolks in a large bowl until thick and pale, then mix in the molasses and melted butter until smooth.

Whip the egg whites in a separate bowl until soft peaks form, then gradually add sugar until glossy and stiff peaks form.

Gently fold the egg whites into the yolk mixture, followed by the dry ingredients until just blended.

Pour the batter into the prepared baking pan and bake for 9-12 minutes until the top is slightly golden.

Allow the cake to cool briefly, then invert onto a sugar-dusted tea towel and roll into a log shape.

Beat together cream cheese, softened butter, vanilla extract, and minced ginger until smooth and fluffy.

Once the cake is cool, unroll it and spread the cream cheese filling, then roll it back up.

Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before serving.