Grandma Kate'S Jelly Roll Sponge Cake - cooking recipe

Ingredients

4 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Preparation

Preheat oven to 375 degrees F.
PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11\" X 17\" X 1\", or if using for shortcake, bake in a 9\" X 13\". Line bottom only with parchment if desired; set aside.
PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
PREPARE JELLY: Place 3/4 to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
Turn batter into prepared pan, spread gently to even thickness.
Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1\" slices.