1. Preheat the oven to 350F. Grease and flour a 13 by 9-inch cake pan.

2. Sift together the flour, baking powder, cinnamon, cloves, nutmeg and salt. Combine the brown sugar and butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Add the egg yolks and beat until blended. Add the flour mixture alternately with the half-and-half and maple syrup, beating well after each addition.

3. Place the egg whites in a medium bowl. Beat with an electric mixer set at high speed until stiff peaks form. Fold the egg whites into the batter.

4. Spoon the batter into the prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan on a wire rack.

5. Cut the cake into squares. Top each serving with whipped cream and a sprinkle of nutmeg.

Tip: Separating Eggs
To easily separate eggs, crack an egg into your very clean hand held over a clean bowl. Let the egg white run through your fingers into the bowl, leaving the yolk in your hand.