Jelly Roll

1-1/4 cups cake flour
1-1/2 cups sugar, divided
1/2 teaspoon baking powder
6 eggs, separated
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon lemon extract
Confectioners' sugar
1 jar (12 ounces) strawberry, raspberry or currant jelly

In a bowl, combine cake flour, 1 cup sugar and baking powder; set aside. In a mixing bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form; set aside.

In another mixing bowl, combine the egg yolks, water and extracts; mix well. Add dry ingredients; beat on medium for 1 minute. Gently fold in egg white mixture. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; spread batter into pan.

Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Turn onto a lined towel dusted with confectioners' sugar; remove waxed paper. Roll cake up, starting with a short side; cool. Unroll cake; spread evenly with jelly. Roll up; dust with confectioners' sugar. Makes 8-10 servings.