Jelly Roll Cake

Yield: 4 Servings. In small bowl of electric mixer, let eggs warm to room temperature, about one hour. Preheat oven to 400F. Lightly grease bottom of jelly roll pan, then line bottom of pan with waxed paper. Sift flour with baking powder and salt, set aside. At high speed, beat eggs until very thick and lemon colored. Beat in granulated sugar, 2 tbsp at a time; continue beating 5 minutes longer, or until very thick. With rubber spatula, gently fold in flour mixture just until combined. Turn into prepared pan, spreading evenly. Bake 9 minutes, or just until surface springs back when gently pressed with fingertip. Meanwhile, on clean tea towel, sift confectioner's sugar, making a 15x10 inch rectangle. Invert cake onto confectioner's sugar and gently peel off the waxed paper. Starting with narrow end, roll up cake (towel and all). Place, seam side down, on wire rack to cool, about 20 minutes. Gently unroll cake, remove towel. Spread raspberry preserves over the entire cake, and roll up again. Place seam side down. Let stand, covered, at least 1 hour before serving.