Ingredients

• 4 large eggs , at room temperature
• 1 teaspoon salt
• 1.5 cups superfine sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1.5 cups cake flour
• 0.25 cups powdered sugar , or as needed
• 1 cup jelly , or to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.
2. 2 Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.
3. 3 Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.
4. 4 Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.
5. 5 Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.

Nutrition per serving