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4 eggs, separated
1 tsp. vanilla extract
3/4 c. granulated sugar
1 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
Powdered sugar
1 (10 oz.) jar strawberry jelly or jam


Preheat oven to 375 degrees. Grease a 15"x10"x1" jelly roll pan. Line pan with waxed paper, grease paper. In medium bowl, beat egg yolks until foamy. Add vanilla and granulated sugar, beat until thick and pale. In a sifter combine cake flour, baking powder and salt. Gradually sift over egg yolk mixture, folding in while sifting. In another medium bowl, beat egg whites until stiff but not dry; fold into egg yolk mixture. Pour into prepared pan; smooth top. Bake 12 to 15 minutes or until top springs back when pressed lightly. Sprinkle a clean towel with powdered sugar. Immediately invert cake into sugar coated towel. Peel off paper, trim edges. Starting at short end, roll up cake and towel. Cool on a wire rack. Unroll cake; spread with jelly or jam. Re-roll cake, without towel; place on long platter, seam side down. Dust with powdered sugar. To serve, cut in 1" slices. Makes 1 cake.

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