Jelly Roll
 A delicious jelly-filled cake roll and an old-fashioned favorite!​  I can remember my mama making these when I was little. 
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4 egg yolks (reserve whites)
3/4 cup sugar - divided
1/2 teaspoon vanilla extract
4 egg whites
3/4 cup cake flour (see substitution)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioner's (powdered) sugar
​jam or jelly of your choice
  1. Beat egg yolks until thick and lemon colored.  Gradually beat in 1/4 cup of the sugar. 
  2. In a separate bowl, beat egg whites unitl almost stiff and gradually add rest of sugar (1/2 cup), beating until very stiff.
  3. Fold yolk mixture into the whites.
  4. Sift or whisk together: flour, baking powder, and salt.  Add to egg mixture by folding in.
  5. Pour and spread batter onto a greased and waxed paper-lined 15 & 1/2" x 10 & 1/2" x 1" deep jelly roll pan or cookie sheet.  Bake in a preheated 375 degree oven for about 12 minutes.
  6. Loosen sides and turn cake out onto a towel.  Sprinkle towel with confectioner's sugar.  Remove wax paper from cake and trim crust.  Roll quickly with a fresh sheet of wax paper on inside of roll.  Wrap in the sugared towel and let cool.
  7. When cool, unroll, remove paper, and spread with jelly or jam.  Roll up again and slice!