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1
Preheat oven to 350F.
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2
Butter 15 1/2x10 1/2x1-inch baking sheet.
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3
Line with waxed paper; butter and flour paper.
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4
Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes.
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5
Beat in melted butter, molasses and vanilla.
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6
Sift flour, baking powder, spices and salt over yolk mixture; fold in gently.
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7
Using clean dry beaters, beat whites and cream of tartar in another large bowl until soft peaks form.
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8
Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry.
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9
Fold whites into yolk mixture in 3 additions.
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10
Spread batter evenly in prepared sheet.
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11
Bake cake until tester inserted into center of cake comes out clean, about 15 minutes.
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12
Cut around baking sheet sides to loosen cake.
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13
Lay kitchen towel on work surface; dust with powdered sugar.
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14
Turn cake out onto towel; peel off paper.
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15
Brush cake with brandy.
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16
Starting at 1 long side, roll up warm cake together with towel jelly-roll style.
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17
Cool cake in towel.
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18
Beat all ingredients in medium bowl until stiff peaks form.
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19
Unroll cake.
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20
Spread with filling.
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21
Roll up cake only (not towel).
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22
Place seam side down on long platter and refrigerate.
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23
Stir brown sugar and cream in heavy small saucepan over medium-low heat until sugar dissolves and mixture simmers.
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24
Place in freezer until cold, about 15 minutes.
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25
Beat butter, powdered sugar and spices in medium bowl until fluffy.
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26
Beat in cold brown sugar mixture.
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27
Spread frosting all over cake.
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28
Chill until set, at least 2 hours.
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29
(Can be made 2 days ahead.
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30
Cover; chill.)
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31
Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing pan sides with wet pastry brush.
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32
Increase heat and boil without stirring until syrup is deep amber color, swirling pan occasionally, about 5 minutes.
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33
Using teaspoon and working quickly, drizzle caramel over cake.
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34
(Can be prepared 6 hours ahead; chill.)
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35
Serve cake with fruits, if desired.
