Preheat oven to 350 °F (175 °C). Line a 10×15-inch jelly-roll pan with parchment and grease lightly.

In a large bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add half the sugar and beat until glossy, stiff peaks form.

In another bowl, whisk egg yolks with the remaining sugar until pale and thick. Stir in espresso powder, cinnamon, cardamom, and flour until just combined.

Gently fold one-third of the egg-white mixture into the yolk mixture to lighten it, then fold in the remaining whites in two batches, preserving as much air as possible.

Spread batter evenly into prepared pan. Bake 12–14 minutes, until the top is golden and springs back when lightly touched.

Meanwhile, lay a clean kitchen towel on the counter and dust generously with powdered sugar. As soon as the cake comes out of the oven, loosen edges with a spatula, then carefully invert onto the towel. Peel off parchment. Starting at a short side, roll the cake and towel together into a tight spiral. Let cool completely, seam side down.

Prepare filling: whip heavy cream, mascarpone, powdered sugar, and dissolved espresso until soft peaks form.

Unroll cooled cake gently. Spread espresso cream evenly, leaving a ½-inch border. Roll cake back up tightly.

Dust with cocoa powder or cinnamon sugar. Chill 1 hour before slicing to set.