4 eggs
3/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. granulated sugar
Confectioners sugar
1 c. raspberry preserves

In small bowl of electric mixer, let eggs warm to room temperature, about 1 hour. Preheat oven to 400 degrees. Lightly grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan, then line bottom of pan with waxed paper. Sift flour with baking powder and salt; set aside. At high speed, beat eggs until very thick and lemon colored.

Beat in granulated sugar, 2 tablespoons at a time. Continue beating 5 minutes longer or until very thick. With rubber scraper, gently fold in flour mixture just until combined. Turn into prepared pan, spreading evenly. Bake 9 minutes or just until surface springs back when gently pressed with fingertip.

Meanwhile on clean tea towel, sift confectioners sugar, forming 15 x 10 inch rectangle. Invert cake on sugar; gently peel off waxed paper. Starting with narrow end, roll up cake (towel and all). Place seam side down on wire rack to cool 20 minutes. Gently unroll cake; remove towel. Spread with raspberry preserves; roll up again. Place seam side down on serving plate. Let stand, covered, at least 1 hour before serving.

To serve, sift confectioners sugar over top; slice on diagonal. Serve with bowl of chilled, sweetened whipped cream, if desired. Makes 8-10 servings.