1 c. + 2 tbsp. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 eggs
1 c. sugar
1 1/2 tsp. vanilla
3 tbsp. water
1 c. currant jelly

Line bottom and sides of jelly roll pan (15 1/2 x 10 1/2 x 1 inches) with waxed paper. Sift flour; measure; add baking powder and salt; sift again. Separate egg white from yolks and put in large bowl, yolks in smaller bowl. Beat whites with electric or hand beater until just stiff but still moist; add 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition.

Beat egg yolks until thick and light. Add remaining 1/2 cup of sugar gradually, continue beating until very thick. Add vanilla; then slowly add water, stirring constantly (with electric mixer, use low speed). Fold egg yolk mixture gently into beaten egg whites, then gradually fold in flour mixture, sifting 1/4 cup at a time over the surface.

Pour into paper lined pan. Bake in moderate oven, 375 degrees, for 15-20 minutes; cake should spring back when pressed lightly with finger-tips. Turn out immediately on a clean towel. Peel off waxed paper and trim off any crisp edges. Roll towel and cake together, starting at short end; cool on cake rack with loose edge of cake underneath. Unroll carefully, spread with jelly and roll again. Roll in powdered sugar and place on serving platter.