4 eggs
3/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
3/4 c. all-purpose flour
1 tsp. lemon extract
Powdered sugar
1 c. strawberry jelly
Whipped cream (opt.)
Whole fresh strawberries (opt.)

Grease 1 15"x10"x1" jelly roll pan and line with waxed paper; grease and flour waxed paper; set aside.

Combine eggs, baking powder and salt; beat at high speed of an electric mixer until foamy. Gradually add 3/4 cup sugar, beating until mixture is thick and lemon colored. Fold in flour and lemon extract. Spread batter evenly in prepared pan. Bake at 400 degrees for 10 to 12 minutes.

Sift powdered sugar in a 15"x10" rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down, about 10 minutes.

Unroll cake; remove towel. Spread cake with jelly, and re-roll. Place on serving plate, seam side down; let cool completely. Garnish roll with whipped cream and strawberries, if desired. Yield: 8 to 10 servings.