JELLY ROLL
3/4 c. all-purpose flour
1 tsp. double-acting baking powder
1/2 tsp. salt
4 eggs, separated, at room temperature
Sugar
1/2 tsp. vanilla extract
Confectioners sugar
1 (10 oz.) jar favorite jam or jelly
Preheat oven to 375 degrees. Grease 15 1/2 x 10 1/2-inch jelly-roll pan; line with waxed paper. In small bowl, combine flour, baking powder and salt. In another small bowl with mixer at high speed, beat whites into soft peaks; gradually sprinkle in 1/3 cup sugar, beating until sugar is completely dissolved and stiff peaks form. In a large bowl at high speed, beat egg yolks until thick and lemon-colored. At same speed, gradually sprinkle in 1/2 cup sugar, then vanilla extract. Sprinkle flour mixture over yolks; add beaten whites. With rubber spatula, gently fold mixture to blend thoroughly. Spread the batter in the jelly-roll pan; bake 15 minutes or until top springs back when lightly touched with finger. Meanwhile, sprinkle cloth towel with 1/3 cup confectioners sugar. Immediately invert hot cake onto towel; gently remove waxed paper and cut off crisp edges of cake, if you like. While still warm, carefully roll up cake and towel from narrow end. Cool cake completely on rack, then unroll and spread with jam. Re-roll without towel and sprinkle roll with confectioners sugar. Rhythm in Motion Cloggers