Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN :
1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT. SET ASIDE FOR USE IN STEP 4.

2. COMBINE EGGS AND SUGAR IN MIXER BOWL. USING WHIP, BEAT AT HIGH SPEED 10 MINUTES OR UNTIL MIXTURE IS LIGHT AND FLUFFY. LEMON COLORED, AND THICK ENOUGH TO HOLD A CREASE.

3. COMBINE WATER AND VANILLA; ADD SLOWLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED. DO NOT OVERMIX.

4. ADD DRY INGREDIENTS GRADUALLY TO EGG MIXTURE WHILE BEATING AT LOW SPEED; BEAT ONLY UNTIL INGREDIENTS ARE BLENDED.

5. POUR 2 1/4 QT (ABOUT 2 LB 8 OZ) BATTER INTO EACH LIGHTLY GREASED PAPER-LINED PAN.

6. CAKES SHOULD BE PUT INTO OVEN AT 5 MINUTE INTERVALS TO ALLOW TIME TO ROLL EACH CAKE WHILE HOT. BAKE 9 TO 10 MINUTES OR UNITL DONE.

7. PREPARE WORK TABLE FOR ROLLING JELLY ROLL WHILE CAKE IS BAKING.

PLACE 4 SHEETS OF PAPER, SLIGHTLY LARGER THAN SHEET PAN, HORIZONTALLY ON THE WORK TABLE; SPRINKLE GENEROUSLY WITH POWDERED SUGAR.

8. TURN BAKED CAKE UPSIDE DOWN IMMEDIATELY ONTO PAPER COVERED WITH POWDERED SUGAR. REMOVE PAPER LINER AS QUICKLY AS POSSIBLE. BE CAREFUL NOT TO TEAR CAKE. SPREAD 3 CUPS JELLY EVENLY ON EACH CAKE.

9. WHILE CAKE IS STILL HOT, ROLL TIGHTLY, USING PAPER TO ASSIST IN SHAPING AND MOLDING AN EVEN ROLL. COOL.

10. WHEN READY TO SERVE, REMOVE PAPER; SPRINKLE WITH POWDERED SUGAR.

CUT 25 SLICES (ABOUT 1 INCH THICK) PER ROLL.

SERVING SIZE: 1 SLICE

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