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1
Preheat oven to 350F.
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2
Coat 3 8-inch round cake pans with cooking spray, and line with parchment paper circles.
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3
Spray circles with cooking spray.
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4
To make Ginger Cake: Whisk together whole-wheat pastry flour, cake flour, sugar, cinnamon, baking powder, baking soda, and salt in bowl.
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5
Whisk together buttermilk and molasses in separate bowl.
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6
Whisk oil, egg, egg whites, and ginger into buttermilk mixture.
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7
Fold buttermilk mixture into flour mixture until just combined.
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8
Divide batter among prepared pans, and bake 20 minutes, or until toothpick inserted in cake centers comes out clean.
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9
Cool in pans 5 minutes, then cool completely on wire racks.
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10
To make Apple Filling: Bring all ingredients to a boil in saucepan over medium heat.
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11
Simmer 1 hour, or until apples are jammy and a little syrup remains in pan, stirring occasionally.
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12
Cool.
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13
Place one cake layer on serving plate.
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14
Spread with half of Apple Filling.
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15
Repeat process with second cake layer and top with third layer.
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16
Wrap cake in wax paper and then foil to seal, and refrigerate 6 hours, or overnight.
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17
Arrange alternating red and green apple slices in a pinwheel flower pattern on top of cake, then dust top of cake with confectioners sugar.
