4 eggs
3/4 c. cake flour, sifted
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1 c. raspberry preserves
Confectioners sugar

In small bowl of electric mixer, let eggs warm to room temperature about 1 hour. Preheat oven to 400 degrees. Lightly grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly-roll pan. Then line bottom of pan with waxed paper. Sift flour with baking powder and salt; set aside. At high speed, beat eggs until very thick and lemon colored. Beat in sugar, 2 tablespoons at a time; continue beating 5 minutes longer or until very thick. With rubber scraper, gently fold in flour mixture just until combined. Turn into prepared pan, spreading evenly. Bake 9 minutes or just until surface springs back when gently pressed with fingertip.

Meanwhile, on clean tea towel, sift confectioners sugar, forming 15 x 10 inch rectangle. Invert cake on sugar; gently peel off waxed paper. Starting with narrow end, roll up cake (towel and all). Place seam side down on wire rack to cool, 20 minutes. Gently unroll cake; remove towel. Spread with raspberry preserves; roll up again. Place seam side down on serving plate. Let stand, covered at least 1 hour before serving. To serve, sift confectioners sugar over top; slice on diagonal. Makes 8 to 10 servings.