Makes 10 servings.
3/4 cup cake flour
1 teaspoon baking powder
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
About 2 cups strawberry, red-currant or raspberry jelly or jam
Preheat oven to 375F (190C).
Grease a 15" x 10" jelly-roll pan. Line bottom of pan with parchment or waxed paper. Sift cake flour, baking powder and 1/4 cup granulated sugar together into a medium-sized bowl.
In a large bowl, combine eggs, salt, cream of tartar and vanilla. Beat at high speed 5 minutes or by hand until mixture is very fluffy and pale yellow. Add remaining 1/2 cup granulated sugar, a tablespoon at a time, beating at high speed or by hand until mixture is again very light and fluffy. Carefully fold flour mixture
into egg mixture.
Pour batter into prepared pan. Bake 13 to 15 minutes or until cake springs back when lightly touched in center. While cake bakes, generously dust a doubled strip of paper towel with powdered sugar. Loosen sides and turn out cake onto sugar-dusted towel.
Trim crisp edges of cake with a sharp knife. Peel off parchment or waxed paper. Fold towel over short side of cake and roll cake and towel from short side to "set" roll as it cools.
Set aside until completely cool. Unroll cooled cake and remove towel. Spread cake with jelly or jam to edges. Roll up tightly. Cut in slices to serve.