Preheat your oven to 350°F (175°C). Line a 12 x 17 inch baking tray with parchment paper.

In a bowl, mix together the cake flour, cinnamon, ginger, nutmeg, allspice, cloves, and baking powder.

In a separate bowl, separate the egg whites from the yolks. Whip the egg whites with cream of tartar until frothy, then gradually add 100 g of sugar until stiff peaks form.

In another bowl, whisk the egg yolks with the remaining 50 g of sugar, then add milk, oil, and vanilla extract.

Fold the whipped egg whites into the yolk mixture carefully.

Pour the batter into the prepared pan and spread evenly.

Bake for 12-15 minutes, until puffy and golden brown.

Allow the cake to cool for 5 minutes, then flip onto powdered sugar-dusted parchment paper.

Roll the cake tightly in the parchment while it's warm and let it cool completely in this shape.

For the filling, whip the cold cream with eggnog, powdered sugar, nutmeg, and vanilla until stiff peaks form.

Unroll the cooled cake, spread the whipped cream mixture, then roll it back up tightly. Chill for at least 4 hours.

Slice and garnish with extra whipped cream and gingerbread men cookies if desired.