Sift 1 cup sugar. Beat until light, 5 egg yolks. Add sugar gradually. Beat these ingredients until they are creamy. Add 1 teaspoon vanilla. Sift before measuring, 1 cup cake flour; sift again with 1 teaspoon baking powder. Add flour gradually to egg mixture. Beat the batter until it is smooth. Whip until stiff, but not dry, 5 egg whites and 1/4 teaspoon salt. Fold lightly into cake batter.

Line a 15 x 10-inch pan with heavy paper, buttered. Spread the dough in it and bake in a moderate oven (350 or 375 degrees) for 13 minutes. While it is hot, invert the cake onto a sheet of waxed paper sprinkled with powdered sugar and frost with any kind of frosting and roll up. Or put ice cream on, roll up and freeze until set. We like it with the Cream Filling below and roll up.

CREAM FILLING:

1/4 c. shortening
1/4 c. butter
1/2 c. white sugar
1/4 c. hot milk
1/2 tsp. vanilla or banana flavoring
1 egg white

Cream shortening and butter. Add sugar, flavoring and egg white; add hot milk by tablespoon and beat with beater until fluffy. Spread on cake.