1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 egg yolks
1/2 tsp. vanilla
1/3 c. granulated sugar
4 egg whites
1/2 c. granulated sugar
Sifted powdered sugar
1/2 c. jelly or jam

Oven, 375 degrees. Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan. Stir together flour, baking powder, and salt. In a small mixer bowl, beat egg yolks and vanilla at high speed of electric mixer 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating until sugar dissolves. Thoroughly wash beaters.

In a large mixer bowl, beat egg whites at medium speed until soft peaks form. Gradually add the 1/2 cup sugar; continue beating until stiff peaks form. Fold yolk mixture into whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan. Bake in a 375 degree oven 12 to 15 minutes or until done. Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with sifted powdered sugar. Starting with narrow end, roll warm cake and towel together; cool on a wire rack. Unroll; spread cake with jelly or jam to within 1 inch of edges. Roll up cake. Makes 10 servings.

Note: Jelly rolls can be made with a variety of fillings. Try pudding, pie filling, whipped cream (plain or with fruit folded in), or softened ice cream. Freeze ice cream filled jelly rolls; refrigerate others.

Chocolate Cake Roll: Prepare jelly roll as above, except sift 1/4 cup unsweetened cocoa powder together with dry ingredients. Continue as directed. Whip 1 cup whipping cream; fill baked and cooled cake with cream. Roll. For chocolate glaze, combine 1/2 cup granulated sugar, 4 teaspoons cornstarch, and dash of salt. Stir in 1/2 cup water; add 1 square (1 ounce) unsweetened chocolate; cut up. Cook and stir until thickened and bubbly and chocolate melts. Cook 2 minutes more. Remove from heat; stir in 2 tablespoons butter and 1/2 teaspoon vanilla. Frost rolled cake with hot glaze. Chill until serving time.