Preheat the oven to 325 degrees and line an 11 x 17 inch rimmed baking sheet with a piece of parchment paper.

In the bowl of an electric mixer, beat the egg yolks until they turn pale in color, about 2 minutes. Add the molasses, brown sugar, and fresh ginger and beat until well combined.

In another mixing bowl, whisk together the flour, baking powder, ginger, cinnamon, allspice, cloves, and salt. Add this mixture to the egg mixture and beat until combined.

In another clean bowl with a clean beater blade for the electric mixer, beat the egg whites on mediums speed until soft, frothy peaks begin to form. Slowly beat in the 1/4 cup of sugar, increasing the speed to medium high and beating until stiff, glossy peaks form. Gently fold the egg white mixture into the molasses mixture until no white streaks remain.

Pour the batter onto the prepared baking sheet and smooth it until it's level. Bake for 14-16 minutes or until browned and firm to the touch. The cake should bounce back when you press on it. Remove from oven and cool for 15 minutes.

Sprinkle the cake with the remaining 2 Tablespoons of sugar. Run a very sharp knife along the outside of the cake. Place a clean kitchen towel over the cake and top with a large cutting board. Holding the cutting board and the cake pan, carefully invert the cake onto the kitchen towel and cutting board. Allow to cool completely.

In a bowl, beat together the cream cheese, egg nog syrup, egg nog, and vanilla. Slowly beat in the powdered sugar on low speed until no lumps remain. To assemble, spread the cream cheese mixture along the cake, leaving about 1/2 inch on all sides. Roll the cake starting from one short side and rolling towards the other. Cover with saran wrap and refrigerate or freeze until ready to serve. When ready to serve, remove the roll and sprinkle with powdered sugar.