Gingerbread Yule Log

3 eggs, separated
1/2 cup molasses
1 tablespoon butter, melted
1/4 cup sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon each ground cinnamon, cloves and ginger
1/8 teaspoon salt
1 to 2 tablespoons confectioners' sugar

Spiced Cream Filling:
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
Additional ground cinnamon, optional

Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.

In a large mixing bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and butter.

In a small mixing bowl and with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

Fold into egg yolk mixture. Combine the flour, baking soda, spices and salt; fold into egg mixture until well combined.

Spread batter into prepared pan. Bake at 350° for 9-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar.

Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a chilled large mixing bowl, combine the first five ingredients; beat until soft peaks form. Unroll cake; spread half of the filling evenly over cake to within 1/2 in. of edges. Roll up again. Spread remaining filling over cake. Sprinkle with cinnamon if desired. Makes 12 servings.