Preheat your oven to 350 degrees, and grease an 8 inch round or square or springform cake pan generously. Line the pan with parchment paper with over-hangs for easy removal. Set aside.

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Set aside.

In a large bowl, beat together the butter and brown sugar until combined and fluffy. Add in the egg, molasses, and vanilla extract and beat until combined. Slowly add in the flour mixture and milk in alternating parts, beginning and ending with the flour mixture, until completely combined and smooth. The batter will be thick.

Spread the batter evenly into your prepared baking pan. Bake for 20 minutes, or until the cake is slightly puffed and looks slightly dry on top.

While the cake is baking, put the egg whites and cream of tartar into a large bowl and beat with an electric mixer until it begins to thicken. Add the sugar VERY slowly into egg whites as you continue to beat the eggs. It will become glossy and thick as you beat, and once all the sugar has been added, beat in the cinnamon, ginger, and salt until combined.

NOTE: The meringue won't become as thick as a pipe-able meringue for cookies or the top of a pie- it should still be fairly flowy but should have the ribbon effect at least.

As soon as the cake comes out of the oven, pour the meringue on top and spread evenly. Put the whole cake back into the oven to bake for an additional 25-30 minutes, or until the cake is puffy, toasted, and cracked.

Let the cake cool completely in the pan, and then run a knife around the edges. Pull on your parchment paper to remove from the pan, and slice to serve! Enjoy!