RASPBERRY JELLY ROLL

Steps:

• Preheat the oven to 375°F Line an 18" x 13" half-sheet pan with parchment or aluminum foil, and grease the parchment or foil.
• Beat the eggs and salt at high speed until they're foamy.
• Gradually add the sugar, beating till thick and light-colored, about 3 minutes at high speed of an electric or stand mixer.
• Gently mix in the water and vanilla.
• Stir in the flour, scraping the bowl to make sure the mixture is thoroughly combined.
• Pour the batter into the prepared pan, making sure it spreads into the corners.
• Bake the cake till it's a light golden brown, and a cake tester inserted into the center comes out clean, about 16 minutes.
• While the cake is baking, generously sprinkle confectioners' sugar on a smooth dish towel (not terry cloth) larger than 18" x 13". Gently rub/spread the sugar to cover the surface of the towel.
• Remove the cake from the oven, and turn the pan over onto the towel. Lift off the pan.
• Peel off the parchment or foil. Starting with a short end, gently roll the warm cake and towel into a log.
• Let the wrapped cake cool for 30 minutes, or until it's completely cool.
• Unroll the cooled cake, and lift it off the towel onto a clean work surface.
• Stir the jam till any lumps have smoothed out, and it's soft enough to spread easily. Spread it over the cake.
• Roll the cake up, again starting with a short end. Roll fairly tight without squashing; you may see excess jam oozing off the edge when you get to the end. That's OK; just scrape it off and use it on your toast.
• Sprinkle the cake heavily with confectioners' sugar.
• Let the cake set for an hour or so before serving. For prettiest slices, cut off each ragged end, and serve in 1" slices. A garnish of fruit, sauce, or whipped cream is always welcome.