2 lg. eggs
1/2 c. granulated sugar
1 c. all-purpose flour
1/2 c. butter, melted and cooled
6 tbsp. red currant jelly, red raspberry jelly, or seedless jam

Heat oven to 350 degrees. Lightly grease and flour a 15 1/2 x 10 1/2 inch jelly-roll pan. Beat eggs and sugar in a medium size bowl 4 to 5 minutes with electric mixer until pale and thick. With a rubber spatula fold in flour, then butter until blended. Spread mixture evenly in prepared pan. Bake 12 to 15 minutes until cake springs back when lightly touched and is pale golden in color. Remove from oven.

Run a knife between edges of cake and sides of pan to loosen. Invert onto cutting board; remove pan. Cut crosswise into 3 even rectangles. Spread one with 1/2 the jelly. Top with another, spread with remaining jelly. Cover with third, press down lightly. Cut cake into 5 lengthwise strips, then cut each strip crosswise in 1/4 inch slices, cool completely. Store airtight at room temperature up to 3 weeks.