Swiss Roll

4 eggs (at room temperature)
3/4 cup (90 gm) sifted white flour
1 tsp (5 ml) baking powder
1/4 tsp (1.5 ml) salt
3/4 cup (180 gm) white sugar
1 tsp (5 ml) vanilla extract
1 cup (250 ml) jam
confectioner's sugar

Preheat oven to 375°F or 190°C.
Lightly grease the bottom of a jelly roll pan and then line with waxed or parchment paper.
Sift together the flour, baking powder and salt - set aside.
Beat eggs at high speed until thick and lemon-coloured, then gradually add the sugar and continue to beat for about five minutes until very thick and light.
Carefully add the dry ingredients and vanilla while beating at low speed until mixed.
Pour mixture into pan and spread evenly.
Bake 12 to 15 minutes.
Carefully turn cake out onto a floured linen tea-towel and trim edges with a sharp knife.
Roll cake gently in the towel and place, seam side down on a wire rack to cool.
Gently unroll from towel and spread with jam.
Re-roll and dust with confectioner's sugar.