Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.
Line a greased 15 x 10 x 1 inch baking pan with waxed paper and greases the paper. Sprinkle with 1 T. flour and 2 T. sugar; set aside.
In a large mixing bowl; combine remaining flour and sugar; add the cinnamon, baking powder, ginger, cloves and baking soda.
In another bowl, whisk the egg yolks, butter, molasses and water. Add to dry ingredients and beat until soft peaks form; fold into batter. Pour into prepared pan.
Bake at 375 degrees for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners sugar.
Gently peel off waxed paper. Roll up cake in the towel jelly roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread apple butter to within 1/2 inch of edges. Roll up again. Cover and chill for 1 hour before serving. Refrigerate leftovers.
