Apple Raisin Cake Roll
|Vegetable cooking spray||1|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Peeled shredded apple||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Powdered sugar||2 Tablespoon|
|Applesauce filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray.
Line pan with wax paper, and coat wax paper with cooking spray.
Set jellyroll pan aside.
Beat eggs at high speed of an electric mixer 5 minutes or until fluffy.
Gradually add brown sugar, 1 tablespoon at a time, beating well after each addition.
Fold in apple and vanilla.
Combine flours and next 6 ingredients; stir well.
Fold flour mixture into apple mixture.
Spread batter evenly in prepared pan.
Bake at 375° for 10 to 12 minutes.
Sitr powdered sugar in a 15- x 10-inch rectangle on a linen towel.
When cake is done, immediately loosen from sides of pan, and invert onto powdered sugar,peel off wax paper.
Starring at narrow end, roll up cake and towel together, and let cake cool completely on a wire rack, seam side down.
Spread Applesauce Filling evenly over cake, and carefully reroll cake, without towel.
Place on a serving plotter, seam side down.
Cut cake roll into 1-inch slices to serve.