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Apple Butter Cake Roll

“This is a new take on a pumpkin roll,” notes field editor Debbie White from Williamson, West Virginia. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's!

10 ServingsPrep: 35 min. Bake: 15 min. + chilling

Ingredients

3 eggs, separated
1 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup sugar, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 cup butter, melted
1/4 cup molasses
2 tablespoons water
1 tablespoon confectioners' sugar
2 cups apple butter

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
waxed paper and grease the paper. Sprinkle with 1 tablespoon flour
and 2 tablespoons sugar; set aside.
In a large bowl, combine remaining flour and sugar; add the cinnamon,
baking powder, ginger, cloves and baking soda. In another bowl,
whisk the egg yolks, butter, molasses and water. Add to dry
ingredients and beat until blended. Beat egg whites on medium speed
until soft peaks form; fold into batter. Pour into prepared pan.

2 of 2

Apple Butter Cake Roll (continued)

Directions (continued)

Bake at 375° for 12-14 minutes or until cake springs back when
lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel
dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack.
Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up
again. Cover and chill for 1 hour before serving. Refrigerate
leftovers. Yield: 10 servings.

Nutrition Facts: 1 serving (1 slice) equals 283 calories, 6 g fat (3 g saturated fat), 76 mg cholesterol, 143 mg sodium, 54 g carbohydrate, 2 g fiber, 3 g protein.