3/4 c. sifted cake flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
2 eggs, separated
1/4 c. cold water
1/2 tsp. vanilla
1/4 tsp. cream of tartar
Confectioners' sugar
10 oz. jar grape jelly

Sift the flour, sugar, baking powder and salt together in a bowl. Make a well and add in order, the oil, egg yolks, water and vanilla. Beat until smooth.

Add cream of tartar to egg whites; beat until very, very stiff. Pour egg yolk mixture gradually over whipped whites, carefully folding with rubber scraper just until blended. Do not stir.

Pour into waxed paper lined jelly roll pan. Bake in slow oven (325 degrees) 20 minutes or until the top springs back when touched. Turn pan upside down on a towel sprinkled with confectioners' sugar. Let stand until cool without removing the pan.

Remove pan and peel the paper from the cake. Trim the edges. Roll from narrow end with a fresh sheet of waxed paper on the inside of the roll. Unroll and remove paper. Spread with jelly and roll again. Sprinkle with confectioners' sugar and slice.