Jelly Roll

This is an old-fashioned dessert that my mother made many times when I was a child. I made them for my children and my grandchildren get very excited when I make them for family dinner. I hope you will give it a try!
This is a basic recipe for vanilla cake and a jelly or jam. You can vary the flavor of the cake and the filling. There are thousands of recipes on the internet.

Jelly Roll
4 eggs, separated
2 tablespoons water
1 cup sugar
1 teaspoon vanilla
a pinch of salt
1 cup flour
1 teaspoon baking powder
2/3 cup jam or jelly
powdered sugar

Heat oven to 375 degrees.
Line a jelly roll pan (sheet pan) with parchment or waxed paper. Grease the paper generously.
Beat the egg yolks and water together until smooth.
Add sugar, vanilla and salt and beat well.
Add flour and baking powder and beat until batter is smooth.
Beat egg whites until fluffy and fold into batter.
Bake about 12-15 minutes.
Loosen cake from edges of pan and invert on a towel sprinkled generously with powdered sugar.
Carefully remove the paper from the cake.
While the cake is hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Unroll cake and remove towel.
Beat jam or jelly to make it smooth and spread over the cake.
Roll up and sprinkle generously with powdered sugar.
Put the roll on a platter. Slice for serving and enjoy!

Meringue Roll
For the roll:
2 egg whites
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup ground almonds
1/4 tsp almond extract
powdered sugar
For the filling:
3.5 ounces ricotta cheese
3.5 ounces lemon curd
For the filling:
Whisk ricotta with curd and refrigerate.

For the meringue roll:
Preheat oven to 350°F and line a jelly roll pan with parchment. 
Sprinkle with powdered sugar to make sure it doesn't stick.
In a stand mixer, whisk the egg whites until stiff and then slowly add the sugar. Mix until combined.
Fold in the almond extract and the ground almonds and mix slowly, just until incorporated.
With a rubber spatula, spread the batter into the jelly roll pan and spread evenly. Tap the pan to remove the air bubbles.
Bake for 15 minutes. 
Meanwhile, lay a damp kitchen towel flat on the counter and cover with parchment sprinkled with powdered sugar. 
Once the meringue roll comes out of the oven, immediately invert it onto the parchment (with the damp towel under it). Peel off the parchment and let cool for at least 30 minutes.
Once cooled, spread the filling on it and roll it up.
To roll it, start with a narrow end, begin rolling the meringue up with the baking parchment. Do this slowly and gently.
Refrigerate or serve immediately.