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Step 1
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| Preheat oven to 350 degrees F. Place egg whites in bowl, set aside for 30 minutes to bring to room temperature. Meanwhile, line a greased 15X10X1-inch baking pan with waxed paper. Grease the waxed paper and set pan aside. |
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Step 2
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| Sift together the flour, xanthan gum, baking powder and salt. Set this aside. Beat yolks and water until thick and bright yellow (about 5 minutes). Beat in 1 cup sugar. Add extracts. Gradually add dry mixture to yolk mixture, mixing well. |
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Step 3
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| In the separate bowl, add cream of tartar to egg whites and beat on medium until soft peaks form. Gradually add the remaining sugar (one tablespoon at a time) beating after each addition, until the sugar is dissolved. Continue beating until soft glossy peaks form. Fold in 1/4 of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture. |
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Step 4
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| Spread evenly into the prepared pan. Bake 12 to 16 minutes, or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioner's sugar. Gently peel off waxed paper. Starting at a short side, gently roll cake in the towel. Cool completely on a wire rack. |
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Step 5
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| Once cake is cooled, unroll cake. Spread evenly with the jelly. Reroll cake. Dust with additional confectioner's sugar, if desired. Refrigerate leftovers. |
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