Preheat your oven to 350°F (175°C) and line a jelly roll pan (approximately 15 x 10 inches) with parchment paper.

In a large bowl, whisk the eggs and brown sugar together until thick and pale, roughly 5–7 minutes.

Sift together the flour, baking powder, ginger, cinnamon, cloves, and salt in another bowl.

Gradually fold the dry ingredients into the egg mixture without deflating the batter. Mix in the vegetable oil and molasses until fully incorporated.

Pour the batter into the prepared jelly roll pan and bake for 12–15 minutes, or until springy to the touch.

Dust a clean kitchen towel with powdered sugar. Immediately after baking, invert the cake onto the towel, remove the parchment paper, and roll the cake tightly from one end. Allow it to cool completely rolled.

Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cake is cool, unroll it carefully. Spread the whipped cream filling evenly across the cake, then re-roll using the towel.

Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour.

Unwrap, place on a serving platter, and decorate with toppings as desired before slicing to serve.