Set oven at 400F. Grease a 15"x 10"x 1" jelly roll pan; line with wax paper and grease the wax paper.

Sift flour and salt together and set aside. Beat the yolks until thick(10min.) Next beat the whites until frothy; then add vinegar and continue beating until whites hold a soft shape. Add sugar gradually; flavor with vanilla extract; beat until mixture holds definite points. Pour yolk mixture into whites and fold gently together. Sift flour mixture over top and fold again until batter is smooth. Pour into pan and bake 12 to 15 min., or until cake pulls away from sides of pan.

*While cake bakes, put a sheet of foil on a cooling rack and sprinkle with a light shower of icing sugar. Remove cake from oven; invert pan over the sugared foil and lift off pan. Pull away wax paper gently. Roll the cake while it is still warm, starting with the short side. Cake rolls more easily if you push or urge the foil along the cake. Cover with wax paper and cool. When cake is completely cold, unroll and spread filling evenly over it. Roll again and decorate top with icing or gran. sugar,whipped cream or a simple glaze. Cut in slices to serve. Serves 8 or more.

*INGREDIENTS*

FILLINGS

*DIRECTIONS*

TRADITIONAL FILLING

Spread with any bright looking and bright tasting jam, jelly,preserve or conserve.

CHANTILLY-CREAM FILLING

Thaw and drain 1 pkg. of frozen strawberries. Beat 1 cup heavy cream and 2 tbsp. sugar together until cream holds its shape. Stir in drained berries.