Instructions: Lightly grease a 15x10x1 jelly-roll pan. Line bottom with waxed paper; grease paper. Set pan aside. Stir together flour and baking powder; set aside. Separate eggs; cover whites and set aside.

In a mixing bowl beat egg yolks and vanilla with an electric mixer on high speed till mixture thickens (about 5 minutes). Slowly add 3 tablespoons of the granulated sugar; beat on high speed till sugar is dissolved. Wash beaters.

In a clean bowl beat egg whites on medium speed till soft peaks form.

Gradually add the remaining granulated sugar, beating till stiff peaks form. Fold the egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.

Bake in a 350F oven for 8 to 10 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully peel off waxed paper. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack for at least 1 hour.

Carefully unroll cake and remove towel. Cut cake in half lengthwise. Cut each half crosswise into thirds. For each jelly roll, spread one cake square with 1 to 2 tablespoons fruit preserves or desired filling to within 1/2 inch of edges. Roll up the square and carefully slice in half crosswise. Sprinkle tops of rolls with powdered sugar, if desired.

NOTES : Lemon curd, chocolate pudding, or ice cream are filling alternatives for the preserves.

I made these for my open house the other night. They were tasty and lowfat.

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