Confectioners' sugar
6 eggs
1 cup sugar
1 teaspoon pure vanilla
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar
1 cup prepared lemon curd (about an 11-ounce jar) or pineapple jam
3 half-pints fresh blueberries, washed and towel-dried
Lemon slices, optional

Preheat oven to 350°F. Line a jellyroll pan (15-1/2 x10-1/2 x 1-inch) with parchment paper. Spread a clean kitchen towel on the counter and sprinkle liberally with confectioners' sugar. Set aside. In large mixer bowl, at high speed, beat eggs until thick and lemon-colored about 3 minutes. Gradually beat in sugar, 2 tablespoons at a time and add vanilla. In small bowl, stir together flour, baking powder and salt. Sprinkle flour mixture over beaten eggs. Gently, but thoroughly, fold flour mixture into beaten eggs just until no streaks remain. Pour into prepared pan. Gently spread evenly. Bake for 12 to 15 minutes, or until lightly browned and cake springs back when lightly touched in center. With narrow spatula or knife, loosen cake from sides of pan. Turn onto prepared towel. Carefully pull off parchment paper. Using a knife with serrated edges, trim all edges. Starting from short edge, roll up cake, rolling towel in cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes. Stir lemon curd to soften. Carefully unroll cooled cake. Spread with lemon curd and sprinkle half of blueberries. Reroll. Place seam-side down on serving platter. Cover and chill. Just before serving, dust with confectioners' sugar. Slice and serve with reserved blueberries, whipped cream, and garnish with lemon slices, if desired.

Approximate nutrient content per serving:
465 calories; 12 gm protein; 8 gm fat; 212 mg cholesterol, 95 gm carbohydrate; 102 mg calcium; 430 mg sodium

Recipe source: American Egg Board