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Special equipment: a 10 1/2-by-15 1/2-inch rimmed baking sheet; a large clean kitchen towel (preferably not terrycloth or microfiber)
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For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly.
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Butter and flour the parchment and the sides of the baking sheet.
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Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside.
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Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes.
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Beat in the melted butter, molasses and vanilla.
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Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated.
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Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy.
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Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form.
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Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit.
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Then gently fold in the remaining whipped egg whites until just combined.
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Pour the cake batter into the prepared baking sheet and spread it out in an even layer.
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Bake until the middle of the cake springs back when pressed, 12 to 15 minutes.
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To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake.
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Dust the cake with confectioners' sugar.
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Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake.
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Quickly invert the baking sheet onto the towel.
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Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel.
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Carefully peel away the parchment paper, making sure not to tear the cake.
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Trim away any rough edges if desired.
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Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it.
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Let the cake cool completely, rolled up just like this, about 30 minutes.
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For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth.
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Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth.
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Set aside 2 tablespoons of the filling.
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To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer.
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Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter.
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Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade.
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Dust the cake with more confectioners' sugar.
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Slice and serve.
