Preheat oven to 400 degrees.
In a small bowl beat egg whites until stiff but
not dry and set aside. In another bowl, beat the
egg yolks until light. Gradually add the sugar
and vanilla, and mix well.
Sift together the flour, baking powder, and salt.
Add the sifted flour mixture to the egg yolk
mixture. Fold in the egg whites into the egg
mixture and pour the batter into a 15x10x1-inch
jelly roll pan lined with wax paper.
Bake for 8 to 10 minutes or until cake is golden
Loosen edges of cake, invert cake onto a towel
dusted with confectioners sugar. Gently peel wax
paper off cake. Trim 1/4-inch of hard crust off
each long side of the jelly roll cake. Begin with
the narrow side and roll the cake and towel up
together. Cool cake on rack seam side down for 10
to 15 minutes.
Once cake has cooled, gently unroll and spread
cake with jam or jelly and re-roll. Sprinkle with
confectioner’s sugar or cover with whipped cream.