Ingredients
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4 large EggsRoom temperature
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2/3 c. Sugar
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1 t. Vanilla Extract
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2/3 c. Flour
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1⁄4 c. Powdered Sugar
Directions
Heat oven to 350°. Grease bottom and sides of 15 1⁄2 x 10 1⁄2 inch jelly-roll pan. Line with waxed paper. Grease paper. Beat eggs and sugar in a large bowl with electric mixer on high, 8 to 10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; fold in gently with a rubber spatula just until blended. Spread batter in pan. Bake 13 to 15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled without pot holders. Meanwhile lay a cloth kitchen towel on counter top. sprinkle evenly with powdered sugar stirred through a strainer. Invert cake on towel and remove pan. Peel off waxed paper. Roll up cake and towel from a narrow end of cake. Cool completely on rack. (Cake must be at room temperature before you unroll and fill.) When ready to fill, unroll. Spread filling to within 1 inch of all edges. Reroll gently, starting at same end as when cake was originally rolled. Slice with a serrated knife.
