1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 tbsp. cold water
1/2 c. + 1/3 c. granulated sugar
1/2 tsp. vanilla extract
Confectioners' sugar (about 1/3 c.)

Grease and flour a 15 1/2" x 10 1/2" x 1" jelly roll pan. Preheat oven to 350 degrees.

Sift together first 3 ingredients. In large mixer bowl combine egg whites and water. Beat on high speed until frothy. Gradually beat in 1/2 cup granulated sugar; continue beating until glossy.

In small mixer bowl beat egg yolks until thickened, 3 minutes. Gradually beat in 1/3 cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites, then fold in dry ingredients just until blended. Don't over mix. Spread batter evenly in pan. Bake 12 to 15 minutes, until lightly browned and center springs back when lightly touched with finger.

Meanwhile, sprinkle a dish towel or a 24"x13" reusable wipe with confectioners' sugar. Turn cake out onto towel. Cake may be rolled from long or short end depending on filling. (See recipes below for direction.) While cake is still hot, roll up cake and towel together. Let stand 1 minute; unroll to allow steam to escape, then re-roll with towel and let cool on wire rack. Unroll and spread with filling to within 1/2" of edges. Re-roll (no towel this time). Trim off ends. Makes 1 cake roll.