Peanut Butter and Jelly Swiss Roll

• Preheat 375F (190C.)
• Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
• In a small bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, beat eggs and sugar on medium high until quadruple in volume and the eggs are light in color. You should be able to make a ribbon pattern on the surface of the eggs with the beaters. Fold in the dry ingredients a little at a time gently to avoid knocking out all the air. Pour into prepared pan, leveling carefully.
• Bake 8 - 10 minutes or until the top bounces back and cake slightly pulls away from pan. Center of cake should reach 190F - 210F (88 - 99C.)
• Turn out on well sugared towel. Roll up gently from short end while cake is still warm. Allow to cool completely on rack, about 1 hour.

Filling

• In a large bowl, blend peanut butter, softened butter and powdered sugar until smooth. If filling is too soft, you can add up to 1 cup more powdered sugar.
• Unroll cake, spread out peanut buttercream on cake. Spread an even layer of jelly on top of buttercream, leaving 1" (5cm) gap at the end free of jelly. Gently roll back up cake. Chill until firm, about 1 hour. Remove cake 20 minutes before serving. If desired, sprinkle top with powdered sugar shortly before serving.