1 c. cake flour
1 1/4 tsp. baking powder
1/2 tsp. salt
5 eggs
1 c. sugar
1 1/4 tsp. vanilla
4 tbsp. water

Sift flour. Add baking powder and salt; sift again. Beat egg whites until stiff (not dry) and gradually beat in half the sugar, sprinkling about 2 tablespoons at a time. Beat egg yolks until thick and lemon- colored. Add remaining sugar and vanilla; continue beating until very thick. Slowly add water, stirring constantly. Gently beat in egg whites. Gradually fold in dry ingredients, sifting about 1/4 cup at a time. Turn into shallow jelly roll pan 12 x 17 inches, lined with waxed paper; spread evenly. Bake 15 to 20 minutes at 375 degrees. Sprinkle powdered sugar on a clean cloth. Loosen cake from sides of pan. Invert on cloth and remove paper. Roll cake in cloth - loose edge underneath. When cool spread with softened jelly.

APPLE RASPBERRY JELLY FILLING:

1 sm. jar apple jelly
2 tbsp. honey
1 tsp. raspberry Kool-Aid

Mix all together and spread on jelly roll.