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clean dry mixing bowl; set aside. In same mixer bowl with same beaters, beat\egg yolks at high speed until thick* lemon colored and fluffy. Add sugar gradually and continue beating about 8 to 10 minutes or until a ribbon forms when beater is lifted from bowl. Beat in vanilla.
Gently fold in flour mixture, using an over and under cutting and folding motion. Gently but thoroughly fold in egg whites.
Pour batter into prepared jelly roll pan. Bake at 375 degrees about 10 to 12 minutes or until top of cake springs back when touched lightly with finger. Spread a clean towel on counter. Sprinkle evenly with confectioners’ sugar. Loosen cake from pan with a spatula. Invert onto sugar coated towel. Using a sharp knife, trim cake to remove crisp edges. Carefully pull waxed paper from bottom of cake. Starting from narrow edge, roll cake with cloth inside. Place seam side down on wire rack to cool about 30 minutes. Use in Old Fashioned Jelly Roll, Strawbeiry Cream Cake or with other fillings as desired.
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