3/4 cup sugar, divided use
2/3 cup flour (I used White Lily)
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 1/2 teaspoon vanilla
1 vanilla bean, scraped
8 oz jam (I used plum)
Preheat oven to 375. Grease a jelly roll pan. Line with parchment paper, grease again. Whisk together the dry ingredients in a medium bowl. Set aside. In a separate bowl, whisk the yolks together until yellow and creamy. Add 1/2 cup sugar in a steady stream and beat until well mixed. Stir in the vanilla and vanilla bean. Slowly stream in the flour until incorporated.
In another large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar. Continue beating until stiff peaks form. Fold the egg whites into the batter.
Pour the batter into the prepared pan. Bake for 12-15 minutes or until golden and spongy to the touch. Turn the cake over on to a towel. Peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Allow to cool. Unroll and spread with jam. Re-roll and slice.