INGREDIENTS: Sponge: 3 egg white and yolks separated 1 cup all-purpose flour 1/2 tsp each ground cinnamon, cloves and ginger 1/4 tsp baking soda 1/8 tsp salt 1/2 cup molasses 1 tbsp butter, melted 1/4 cup sugar Filling: 8 oz cream cheese 2 tbsp butter softened 1 tsp vanilla extract 1 cup powdered sugar 1 tsp cinnamon Topping: 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/8 tsp cloves DIRECTIONS: Preheat oven to 350° and line the bottom of a baking pan with parchment paper. In a small bowl, whisk flour, spices, baking soda and salt. In another bowl, beat egg yolks on high speed until thickened, about 3 minutes then beat in molasses and melted butter. In a stand mixer, beat room temp egg whites on medium until soft peaks form. Gradually add sugar, a little at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold into egg yolk molasses mixture. Fold in flour mixture. Pour batter into prepared pan. Bake 10 minutes or until top springs back when touched. Cool 5 minutes. Invert onto a parchment paper with confectioners' sugar and slowly peel off paper. Roll up cake in the new parchment paper, starting with a short side. Cool completely in fridge. Make the filling by combining all of the ingredients in a bowl and blending Make the topping by combining ingredients in a chilled bowl and beat until soft peaks form. Unroll sponge; spread the filling over the cake. Roll up again, without towel. Place on a dish, seam side down. Spread topping over cake. Use a fork to draw lines for the bark and sprinkle with cinnamon. Refrigerate until serving. #kroger #gingerbread #yulelog #holidayrecipes #cake #funrecipes @Blair