1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 eggs
3/4 cup granulated sugar
1 jar (1 lb.) applesauce
1 tablespoon lemon juice
Confectioner's sugar
1/2 cup heavy cream
1 tablespoon confectioner's sugar

Grease a 15x10x1" jelly-roll pan; line with wax paper; grease paper. Preheat oven to 375 deg.

Sift flour, baking powder, salt, 1 teaspoon of the cinnamon, nutmeg, and ginger onto wax paper.

Beat eggs in large bowl with electric mixer on high speed 5 minutes, until thick. Gradually beat in granulated sugar, about 3 minutes, or until mixture is pale and thick enough to form a ribbon when beater is lifted from batter. Stir in 2/3 cup of the applesauce and lemon juice.

Sprinkle 1/3 of the dry ingredients over egg mixture. Fold in, gently using rubber spatula. Repeat with remaining flour. Spread evenly in prepared pan.

Bake in a moderate oven (375 deg.) for 12 minutes, or until top is golden brown and springs back when lightly pressed with fingertip.

Sift powdered sugar over a clean towel on work surface. Loosen cake around edges. Turn out onto towel. Peel off paper. Starting at 10" side, roll up cake and towel together. Cool completely, seam side down, on wire rack.

Beat cream in small chilled bowl with electric mixer on medium speed until soft peaks form. Add 1 tablespoon confectioner's sugar, beating until firm peaks form. Stir in remaining 1 cup applesauce and remaining 1/4 teaspoon cinnamon. Unroll cake; spread with whipped-cream mixture. Re-roll gently (without towel). Place on serving platter. Chill at least 1 hour before serving.