|Whole wheat flour||1 Cup (16 tbs)|
|Barley flour||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Jelly/Jam||3⁄4 Cup (12 tbs)|
|Powdered sugar/Icing||1 Cup (16 tbs)|
Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with waxed paper.
Grease the paper and the pan sides.
Combine the flours, baking powder, cinnamon, and salt.
In the Bosch bowl, whip the eggs until thick and lemoncolored.
Continue beating, and gradually add sugar and vanilla.
Fold in dry ingredients.
Pour into the prepared pan, and spread evenly.
Bake in a 375Â° F.
Oven for 12 to 15 minutes or until cake springs back to the touch.
Invert onto a kitchen towel which has been generously sprinkled with powdered sugar.
Remove waxed paper, and gently roll up the towel and cake together from the narrow end.
Let rest 30 minutes.
Unroll cake; remove towel.
Beat jelly or jam with a fork to soften.
Spread over cake.
Roll up, and sprinkle with powdered sugar or frost as desired.