Preheat oven to 350°F. Line a 15.5" x 10.5" jelly roll pan with parchment paper. Spray the parchment paper and sides of the pan with Cooking Spray with Flour.

Add 4 egg yolks to a small bowl with 1 tsp vanilla. Beat until well combined, about 2 minutes with an electric hand mixer.

Gradually beat in ¼ cup sugar to egg yolk mixture. Beat until fully combined, about 2 minutes. Set egg yolk mixture aside.

Pour egg whites into a large bowl and beat until soft peaks form, about 3-5 minutes with an electric hand mixer.

Gradually add ½ cup sugar to the egg whites mixture and beat until stiff peaks form, about 3-5 minutes with an electric mixture.

Gently fold in egg yolk mixture into egg whites mixture to create the sponge cake batter.

Sift 3/4 cup flour and 1 tsp baking powder into sponge cake batter. Gently fold into mixture to combine. Don't over stir.

Spread sponge cake batter evenly and gently into pan.

Bake sponge cake for 10-12 minutes at 350°F or until done. See notes.

Spread a towel on the counter and sift powdered sugar onto it. Place a large sheet of parchment paper on top of towel and sift more powdered sugar on top.

Flip cooked sponge cake onto the towel and parchment paper on counter. You may loosen the sides of the cake with a sharp knife beforehand, if the cake looks stuck to the sides.

Remove parchment paper and sift powdered sugar over the sponge cake.

Start with the narrow end and roll up in the towel/parchment paper tightly until it turns over itself, ending with the seam side down. Allow to cool to room temperature, about 30 minutes.

Unroll cooled cake and sift powdered sugar.

Unroll cooled cake and spread with 1 cup (about 1/2 jar) of Smucker's Preserves.

Roll cake back up again, while removing the towel and parchment paper.

Dust with sifted powdered sugar, if desired. Cut into slices, as desired.