JELLY ROLL
5 eggs
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
Confectioners' sugar
1 c. tart jelly or jam
About 1 hour ahead, set out eggs. When ready to make cake, start heating oven to 400 degrees. With wax paper, line bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Sift flour, baking powder and salt. In small bowl with electric mixer at high speed, beat eggs until foamy. Beat rapidly, adding sugar slowly; continue beating until very thick and light colored. With rubber spatula, fold in flour and vanilla. Turn into pan, spreading batter evenly. Bake 13 minutes or until light brown. Lightly dust clean dish towel with confectioners' sugar. When cake is done, with spatula, loosen it from sides of pan; invert onto towel. Lift off pan; carefully peel off paper. With very sharp knife, cut crisp edges from cake. Roll up cake very gently, from narrow end, rolling towel up in it (this prevents the cake from sticking). Cool about 10 minutes. Unroll so cake will be on towel. Spread cake with jelly to within 1/2 inch of edges. Start rolling up cake from narrow end by folding edge of cake over, then tucking it under; continue rolling cake, lifting towel higher and higher with one hand as you guide roll with other hand. Finish with open end of cake on underside. Wrap towel tightly around roll to shape it. Finish cooling jelly roll on wire rack. Sprinkle with more confectioners' sugar. To serve, cut into 1 inch crosswise slices, just as is or topped with vanilla ice cream. Makes 6-8 servings.