5 eggs

2/3 cup sugar

1/4 teaspoon salt

1/2 cup sifted cake flour 3 tablespoons melted butter 1 teaspoon vanilla

1 cup jelly or jam, slightly beaten

Combine eggs and sugar and beat only until blended. Place over hot water and heat until mixture is slightly hot (140°F.). Remove from heat and beat until mixture holds a limp peak. Combine salt and flour and fold into egg mixture. Fold in butter a tablespoonful at a time. Blend in vanilla. Pour into a jelly roll pan (15 x 10 inches) lined with waxed paper. Bake in a moderate oven (350°F.) 15 to 20 minutes. Turn quickly onto waxed paper covered with confectioners' sugar. Remove bottom paper and trim sides. Spread quickly with jelly and roll; or roll cake and when cold unroll and spread with jelly. Wrap in waxed paper and cool. Just before serving sprinkle cake with confectioners' sugar. Makes 1 roll.

Lemon Roll - Spread cake roll with Lemon Filling (page 476) instead of jelly or jam.

Marshmallow Chocolate Roll - Spread with Marshmal-low-Cream Frosting (page 482) and roll. Wrap in cloth to cool. Unwrap and frost with coating made by adding 1 teaspoon melted butter to 1 square melted, bitter chocolate.