Preparation

1. Preheat oven to 350 degrees F. Line an 11 x 16-inch jelly roll pan with wax paper lightly greased with non-stick baking spray.
2. In the bowl of an electric mixer, beat eggs for about 1 minute. Gradually add in granulated sugar, beating for another 4 minutes, until fluffy and pale yellow in color. Add salt and beat for 15 to 30 seconds.
3. Fold in flour and baking powder gently but thoroughly, being careful not to deflate the eggs. Fold in vanilla extract.
4. Spread batter in prepared pan and bake at 350 degrees for about 14 minutes until the center springs back when lightly touched (check after 12 minutes).
5. Immediately turn out onto a clean, damp dish towel sprinkled with 1/4 cup confectioners' sugar. Peel paper from bottom of cake and roll in the towel. Unroll and spread with jelly or jam and roll again inside the towel.
6. Remove towel, put cake on a plate, seam side down, and sprinkle with remaining confectioners' sugar. Slice and serve.

Tips

If you forget to take the eggs out ahead of time, just place them in a bowl of warm water for 3 to 5 minutes.

Contributed by: Quick & Kosher, JAMIE GELLER

A jelly roll is a great and elegant way to use up leftover jam and jelly.