Apple Butter Jelly Roll

Preheat oven to 375 degrees F. Line a jellyroll pan or a 9- x 13-inch baking sheet with sides with aluminum foil, then coat the foil well with shortening.

Beat eggs in a large bowl with mixer on high speed for about 1 minute. Add sugar and cinnamon and beat another minute, then turn speed to low and add milk and vanilla.

In a separate medium-size bowl, stir together flour, baking powder and salt. Add to egg-sugar mixture, mixing on low speed about 15 to 20 seconds until incorporated.

Pour onto foil-lined baking pan and use a spatula to spread mixture evenly across pan and into corners. Bake for about 11-12 minutes until done in center. Remove from oven.

Meanwhile, spread two tea towels on the counter and sprinkle the one on top (use one that's about 12- x 20-inches) with the powdered sugar. As soon as you remove the pan from the oven, turn it upside-down on top of the towel.

Carefully remove the hot pan and then slowly and carefully peel the foil layer back from the baked dough, trimming any crisp or brown edges if necessary. While still hot, carefully roll the cake and the towel together. Let cool on a wire rack for 30 minutes.

Now for the fun part: unroll the cake and remove the towel. Spread the apple butter over the entire cake and re-roll it. Voila! Your apple butter jellyroll is now ready to slice in 3/4-inch slices (with a serrated knife) and serve!