JELLY ROLL

The name at the top of this recipe is Maris. Maris and her husband Eric Kangus have been summer residents in Georgeville for many years. Before her retirement, Maris was a dietitian at one of the hospitals in Ottawa, and both she and Eric were excellent cooks.
Mom used this sponge cake base for the many Jelly/Lemon rolls that she sold.

JELLY ROLL
3 eggs
1/2 cup sugar
2/3 cup cake flour (sifted)
1 tsp baking powder
Method
Sift flour and baking powder together, beat eggs and sugar until white and fluffy. Add flour, stirring until well blended.  Bake 425  3 - 5 min.
For a cook who knew what she was doing, the given method was all that was necessary. What she did not include was...  line jelly roll pan with oiled parchment paper, pour batter onto paper, and spread evenly. Bake as directed. Do NOT over bake as this will cause cracking. Remove parchment and cake from pan, peel away paper and place cake on a tea towel that has been well sprinkled with icing sugar. Shape cake into a roll, starting from the short end. Allow to cool completely, and then unroll, spread desired filling, and roll back up again. Sprinkle with icing sugar.

I made this a few days ago, and had to look up the directions. The Do Not over bake part is correct. It does crack.