This is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! —Debbie White, Williamson, West Virginia
Apple Butter Cake Roll
Apple Butter
Apple Butter Cake Roll
Prep Time
35 min
Cook Time
15 min
Yield
15 servings
Ingredients
- 3 large eggs
- 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
- Preheat oven to 375°. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-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 1/2 cup 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.
- Bake 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.
Nutrition Facts
1 piece: 186 calories, 4g fat (2g saturated fat), 45mg cholesterol, 100mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
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