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1
Preheat oven to 325.
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2
Spray a 9 by 17 inch jelly roll pan with bakers spray.
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3
Line pan with parchment paper.
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4
Sray parchment with bakers spray
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5
In a bowl whisk together flour, baking powder, ginger, cinnamon allspice and salt, set aside
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6
Beat the egg yolks until light in color about 2 minutes, beat in light brown sugar, molasses and vanilla
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7
Stir in the flour mixture to combine well
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8
Beat egg whites with clean, dry beaters with cream of tarter until soft peaks form, Slowly add granulated sugar and beat until firm peaks form
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9
Fold egg whites into yolk mixture in 3 additions until uniform in color
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10
Spread into prepared pan evenly
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11
Bake until golden and it springs back when you touch it about 15 minutes
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12
Cool cake on rack in pan 10 minutes then run a knife around edges to relate any stuck edges of cake and Invert onto confectioner's sugar dusted clean towel
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13
Carefully peel off parchment paper
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14
Immediately roll cake up with towel and cool completely on rack
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15
MAKE pumpkin spice cream filling
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16
Beat cream until soft peaks begin to form, add cinnamon
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17
Combine milk and pudding mix in as seperate bowl, whisk to combine.
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18
Working quickly beat pudding into cream and beat just until light and flffy.
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19
Refrigerate just until it thickens enough to spread 15 to 25 minutes
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20
Unroll cake and spread some filling on cakes surface
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21
Roll cake up b and frost cake with remaing filling.
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22
Decorate with the gingersnap crumbs and sparkle sugar.
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23
Refigerate at least 4 hours before slicing
