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Currant Jelly Roll

1 t baking powder (Royal) 34 C sifted Swans Down flour 14t salt 34 C sifted sugar 4 egg whites, stifly beaten 4 egg yolks, beaten light Currant jelly 1 t vanilla .

Sift flour once, measure, add baking powder and salt and sift together three times. Fold sugar into egg whites, a small amount at a time. Add egg yolks and vanilla. Fold in flour gradually. Pour into pan 8½ x 13½ inches, lined with buttered paper, and bake in hot oven (400° F.) 13 minutes. Turn from pan at once onto cloth covered with powdered sugar. Remove paper. Quickly cut off crisp edges of cake. Spread with jelly and roll. Wrap in cloth until cool.