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1
Preheat oven to 350F.
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2
Line bottom and sides of a 15- by 10- by 1-inch jelly-roll pan with foil, dull side up, and brush with melted butter.
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3
Dust pan with flour, knocking out excess.
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4
Finely grind pecans with cake flour, cocoa, spices, and salt in a food processor.
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5
Beat together yolks, brown sugar, and molasses with an electric mixer at high speed until mixture is very thick and pale brown and forms a ribbon when beater is lifted, about 2 minutes with a standing model and 5 minutes with a hand-held.
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6
Fold in pecan mixture gently but thoroughly.
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7
Transfer 1 cup batter to another bowl and fold in 1/4 cup melted butter, then fold butter mixture into remaining batter gently but thoroughly.
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8
Beat whites with cleaned beaters in another bowl until they just hold soft peaks (do not overbeat).
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9
Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
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10
Spread batter evenly in jelly-roll pan and bake in middle of oven until set and firm to the touch, about 12 minutes.
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11
Cool in pan on a rack and cover with plastic wrap.
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12
Beat cream with sugar until it just holds stiff peaks, then fold in 6 tablespoons crystallized ginger.
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13
Put an 18-inch length of foil on a work surface and sprinkle with some sugar.
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14
Invert cake onto foil sheet and gently peel off foil from top.
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15
Spoon three fourths of whipped cream over cake, leaving a 1/2-inch border around edges.
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16
Beginning with a short side and using foil as an aid, roll up cake, jelly-roll fashion, and transfer, seam side down, to a platter.
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17
Just before serving, spoon remaining whipped cream on top of roulade and sprinkle with honey-glazed pecans and remaining crystallized ginger.
