3/4 cup flour
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tsp vanilla
Any flavored jam; I used strawberry
Preheat the oven to 400. Line a 10x15 inch jelly roll pan with parchment paper. In a small bowl, combine the dry ingredients. Set aside.Place the eggs in a bowl.Beat the eggs until foamy. Sprinkle in the sugar gradually (or all at once, like I did!) beating all the while.Continue beating until the batter is very thick and light lemon in color, about three to eight minutes. The batter will have doubled in volume. Add the vanilla.Sprinkle on the flour mixture,and gently fold until combined.Spread the batter into the prepared pan. Bake the cake for 12-14 minutes, until its golden brown and springy to the touch.
Remove the cake from the oven and from its pan. Using the parchment, roll the cake starting from the short end. Cool completely on a wire rack. When the cake has cooled completely, unroll it.Heap on the jelly, and spread evenly.