Filling:
1 cup jam or fruit preserves
Whipped cream (optional)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.  Line the bottom of a 10 x 15 inch jelly roll pan with parchment paper.  Grease with non-stick spray.
2. In a small bowl, sift together the flour, baking powder and salt.
3. In a large bowl, use an electric hand mixer to whisk the eggs until foamy.  Sprinkle in the sugar gradually, whisking all the time until the mixture is very thick, doubled in volume and light in color.  Add the vanilla.
4. Gently fold in the flour using a rubber spatula.
5. Spread the mixture evenly into the prepared pan.
6. Bake for 12 to 14 minutes until it's golden brown and springy to the touch.
7. Turn the cake out onto a dish towel (that has been sprinkled lightly with confectioners sugar).
8. Peel off the paper and trim off the crusty edges of the cake. 
9. Roll the cake and towel together into a log and cool completely on a wire rack.
10. Just before serving, unroll the cake, spread it with the jam (and cream if desired) and re-roll it.
11. Place the jelly roll on a plate, seam side down and dust with confectioner's sugar.