Apple Butter Cake Roll
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Self rising flour||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Powdered sugar||1 Tablespoon|
|Apple butter filling||1 Cup (16 tbs)|
Let eggs stand in shells about 30 minutes or until room temperature.
Heat oven to 375°.
Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; generously grease foil.
Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored.
Pour eggs into large bowl.
Gradually beat in granulated sugar.
Beat in water and vanilla on low speed.
Gradually add flour, 1/2 teaspoon cinnamon, the cloves and allspice, beating just until batter is smooth.
Pour into -pan, spreading batter to corners.
Bake about 12 minutes or until wooden pick inserted in center comes out clean (do not overbake).
Immediately loosen cake from edges of pan; invert onto towel generously dusted with powdered sugar and cinnamon.
Carefully remove foil.
Trim off stiff edges of cake if necessary.
While hot, carefully roll cake and towel from narrow end.
Cool completely on wire rack, about 2 hours.
Unroll cake; remove towel.
Spread Apple Butter Filling over cake.
Roll up; sprinkle with powdered sugar and cinnamon.
Refrigerate any remaining cake roll.