* if using self-rising flour Baking powder and salt

Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with cooking parchment paper, aluminum foil or waxed paper generously. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder, cinnamon, cloves, allspice and salt, beating just until batter is smooth. Pour into pan, spreading to corners.Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Prepare Apple Butter Filling while cake is cooling. Unroll cake and remove towel. Spread Apple Butter Filling over cake. Roll up and sprinkle with powdered sugar and cinnamon. Refrigerate any remaining cake roll. 10 Servings; 320 Calories Per Serving.Apple Butter FIllingbeat whipping cream and powdered sugar in chilled small bowl until stiff. Fold in apple butter and walnuts.