4 eggs, room temp.
3/4 c. sugar
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
Confectioners' sugar
1 c. raspberry preserves

Beat eggs in small mixer bowl until thick and lemon colored. Add sugar, 2 tablespoons at a time, beating well after each addition. Combine flour, baking powder and salt. Fold dry ingredients gently into egg mixture. Grease bottom of jelly roll pan. Line with waxed paper. Bake at 400 degrees for 9 to 10 minutes. Turn onto towel sprinkled with confectioners' sugar; remove wax paper. Roll in towel from narrow end. Cool seam side down. Unroll cake, remove towel. Spread with preserves. Re-roll. Sift sugar over top.