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1
Preheat oven to 375 degrees.
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2
Butter a 10 1/2 by 15 1/2 inch jelly roll pan, or spray with Pam spray.
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3
Cover it w/ wax or parchment paper the size of the pan and place over the oiled surface.
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4
Brush with butter.
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5
Using an electric beater, or a rotary whisk, beat the egg yolks until thickened and lemony colored.
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6
Add the vanilla and set aside.
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7
In another bowl with clean beaters, beat the egg whites until foamy.
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8
Add the salt and continue beating until the whites form stiff peaks but are not dry.
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9
Slowly add the sugar and continue beating until the eggs are stiff, but not dry.
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10
Spoon the whites over the yolks, and sprinkle the cornstarch and flour over the top.
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11
Fold gently until blended.
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12
Spread in the prepared pan and bake for about 12 minutes, or until a cake tester comes out clean.
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13
Meanwhile, liberally dust a kitchen towel with the powdered sugar.
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14
When the cake is done, turn it out onto the towel, carefully remove the wax paper and trim off any crisp edges.
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15
Roll the cake up in the towel from the long side and let it rest for a minute.
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16
Unroll it and let it rest for a few minutes, then roll it up in the towel again and let it cool completely.
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17
Unroll, spread all over with the jelly or jam, right to the edges.
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18
Roll up without the towel and sprinkle with the powdered sugar.
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19
Slice and serve.
