3/4 cup all-purpose flour, plus 2 tablespoons for pan
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated, at room temperature
1/3 plus 1/2 cup sugar, divided
1/2 teaspoon vanilla
1/3 cup sugar or confectioners’ sugar for rolling
10-ounce jar strawberry jam
Heat oven to 375 degrees. Grease a 15 1/2-by-10 1/2-inch jellyroll pan. Line with waxed paper, grease again and dust lightly with about 2 tablespoons flour. Set aside.
Sift together flour, baking powder and salt; set aside. In small bowl, with a hand-held mixer set on the highest speed, beat egg whites until soft peaks form (their tips should bend over at the top). Gradually sprinkle in 1/3 cup sugar, and continue beating until stiff peaks form.
In a large bowl, with a mixer at its highest speed, beat egg yolks until they are thick (about 2 minutes). With mixer running, sprinkle in 1/2 cup sugar and add vanilla.
Sprinkle flour mixture over egg yolks; add beaten egg whites. Gently fold together using a rubber spatula. Spread batter evenly in the pan and bake 15 minutes or until the top springs back when lightly touched.
Meanwhile, sprinkle clean cloth towel with about 1/3 cup sugar or powdered sugar. Immediately invert cake onto towel; gently remove waxed paper; cut off crisp edges. Roll cake and towel from narrow end; cool completely on a rack. Unroll and spread with jam. Reroll without the towel.
Serves about 10.
A Kentucky State Fair Winner 2001 Shirley Ogden