Printable | Taste of Home

Apple Butter Cake Roll

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

Place egg whites in a small mixing 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 mixing 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

Printed from tasteofhome.com Oct 11, 2008

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Apple Butter Cake Roll cont.

blended. Beat egg whites on medium speed until soft peaks form; fold into batter.
Pour into prepared pan. 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.