Preheat your oven to 350°F and line a jelly roll pan with parchment paper.

In a medium bowl, whisk together the flour, spices, baking powder, and salt.

In a stand mixer, beat the egg whites until foamy. Gradually add granulated sugar, whisking until medium peaks form. Set aside.

Clean the mixer bowl and beat egg yolks until frothy. Mix in molasses and vanilla, beating until pale (about 3-4 mins).

Fold one-third of the egg whites into the yolk mixture, mixing on low. Gently fold in the remaining egg whites in two additions.

Gradually fold in the flour mixture, ensuring no lumps remain.

Spread the batter in the prepared pan and bake for 15-17 minutes until golden.

Prepare a clean kitchen towel dusted with powdered sugar. Cool the cake for 5 minutes, then invert onto the towel. Carefully peel off the parchment paper and roll it tightly in the towel.

Allow to cool completely on a rack.

Meanwhile, whip the heavy cream until soft peaks form, then add powdered sugar and vanilla, continuing until thick.

Once cooled, unroll the cake, spread whipped cream on top, leaving a border, then reroll the cake and wrap it in plastic. Refrigerate for at least 1 hour.

For the buttercream, cream butter with cream cheese until fluffy, then mix in cooled white chocolate. Gradually beat in powdered sugar and vanilla.

Spread the buttercream on the cake and use a fork to create a bark-like texture. Finish with a sprinkle of cinnamon sugar.