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1
Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
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2
Heat the oven to 375F.
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3
In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.
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4
In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.
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5
Carefully fold into the egg yolks mixture.
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6
Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don't lose all the air that was incorporated with the egg whites.
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7
Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched.
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8
Cool in the pan for about 3 minutes.
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9
In the meantime heavily sprinkle powder sugar on a damp tea towel.
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10
Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper.
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11
Roll up the cake, starting with the short side. I actually find it easier to roll it with the towel as well, although some advise to peel the towel as you roll. Either way it's fine.
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12
Cool completely.
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13
In the meantime make the filling.
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14
In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form.
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15
Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake.
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16
Sprinkle some cinnamon (optional)
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17
Let sit for a couple of hours before serving.
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18
Slice and enjoy!
