8 whole eggs
2 c. sugar
2 c. flour
3 tsp. baking powder
2 tsp. pure vanilla

Beat eggs until lemon colored. Add sugar and beat well. Add flour and beat well. Add baking powder and vanilla and beat well. Have prepared a large cookie sheet (the kind that has a rim around all edges) that is lined with wax paper and edges greased. Pour batter into pan and bake at 300 degrees for 12 to 15 minutes (until done to the touch).

Meanwhile, lay a clean, lint free cloth (a little larger than the cookie sheet) on kitchen counter. Generously sprinkle with granulated sugar. When jelly roll is done, invert on cloth, remove waxed paper and immediately roll up. Allow to cool about 15 minutes. Then unroll, spread with filling and roll back, this time removing the cloth as you roll. Can spread the top with additional filling or sprinkle with granulated sugar. This recipe is over 80 years old.

JELLY ROLL FILLING: (old recipe)
1 1/2 c. water
Juice & grated rind of 2 lg. lemons
1/2 c. sugar
8 tbsp. flour
2 eggs, well beaten
2 tbsp. butter

Bring water and lemon juice and rind to a boil. Then mix together sugar and flour and gradually add to first mixture, stirring so it does not lump. Remove from burner and add well beaten eggs and butter. Return to burner and cook and stir constantly until egg is set.

JELLY ROLL FILLING: (new recipe)

Take 1 large box of Jello lemon flavored pudding mix (the kind you cook). Prepare as instructions on the box.