4 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
3/4 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt

Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup sugar and vanilla. Beat egg whites until almost stiff. Gradually add remaining 1/2 cup sugar and beat until very stiff. Fold yolks into whites. Sift flour, baking powder, and salt together 3 times. Add to egg mixture; fold in.

Bake in greased, waxed paper-lined 15 1/2 x 10 1/2 x 1 inch jelly roll pan at 375 degree oven about 12 minutes. Loosen sides; turn out onto towel sprinkled with confectioners' sugar. Remove paper. Trim crusts. Roll quickly with fresh sheet of wax paper on inside of roll. Wrap in towel sprinkled with confectioners' sugar. Cool. Unroll; remove paper. Spread with jelly. Roll again.

SAUCE FOR JELLY ROLL:

1 slightly beaten egg yolk
1/4 c. butter
1/4 c. water
2/3 c. brown sugar
1/3 c. light corn syrup

Combine all ingredients and mix well. Cook in double boiler until thick, stirring frequently. Stir before using.