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baking powder, ginger and salt.
In small mixing bowl beat egg yolks and vanilla with electric mixer for 5 minutes, or until thick. Gradually add 1/3 cup granulated sugar, beating until sugar dissolves.
Thoroughly wash beaters. In large bowl with clean beaters, beat egg whites until soft peaks form (tips curl). Gradually add remaining 1/2 cup granulated sugar. Continue beating until stiff peaks form (tips stand straight).
Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold gently by hand until combined.
Spread batter evenly in greased and floured 15-by-10-by-l-inch jelly roll pan. Bake in a preheated 375-degree oven 12 to 15 minutes.
Immediately loosen edges of cake. Turn out onto towel sprinkled with sifted confectioners’ sugar. Starting with narrow end, roll up warm cake and towel; let cool.
Meanwhile, stir together yogurt and cantaloupe. Unroll cooled cake. Spread cantaloupe mixture to within 1 inch of cake edges. Roll up cake. Cover and refrigerate until serving time. Refrigerate leftovers.
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