Another Phillips family favorite!

Ingredients:

• 4 egg yolks
• 1/4 cup sugar
• 1/2 tsp vanilla
• 4 egg whites
• 1/2 cup sugar
• 3/4 cup sifted enriched flour
• 1 tsp baking powder
• 1/2 tsp salt
• Preserves, butter cream, anything you want inside the “jelly” roll

Beat yolks until thick and lemon colored. Gradually beat in 1/4 cup sugar and vanilla. Beat egg whites separately until soft peaks form; gradually add 1/2 cup sugar and beat until stiff peaks form. Fold yolks into the whites. Sift together flour, baking powder, and salt; fold into egg mixture. Grease a jellyroll pan and line it with waxed paper. Pour mixture into pan and bake at 375 degrees for 12 minutes. Turn hot cake onto a towel that has been sprinkled with powdered sugar. Remove waxed paper from cake and sprinkle the cake with powdered sugar. Trim edges of cake to get nice clean edges. Cover with a fresh sheet of waxed paper and roll it up quickly in the powdered sugar towel. Let it cool (this gives your cake the shape you’ll need later). Once the cake is cool, gently unroll it and remove the waxed paper. Cover the cake with your favorite filling (Rachel likes raspberry jam) and re-roll the cake.