| | Directions | | Separate eggs. Allow egg whites and egg yolks to stand at room temperature for 30 minutes. Meanwhile grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside. In a small bowl stir together flour and baking powder; set aside. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 c. sugar, beating on high until the sugar is almost dissolved. In another bowl beat the egg whites on medium speed until soft peaks form. Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently until just combined. Spread batter evenly in the prepared pan. Bake in a 375° oven for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake into a spiral starting form one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cake with jelly or jam to within 1 inch of edges. Roll up cake. |
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| Ingredients | | - |  | 4 eggs |
| - | | 1/2 cup flour |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon vanilla |
| - | | 1/3 cup sugar |
| - | | 1/2 cup sifted powdered sugar |
| - | | 1/2 cup jelly or jam |
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