1. Let eggs stand at room temperature for about an hour. Preheat
the oven to 350-degrees F. Line the bottom of a 15-in x 10-in x 1-in jelly
roll pan with parchment paper, cut 1/2-in smaller than the pan. Sift
together the flour, salt and baking powder.
2. In a bowl, with a mixer
on high speed, beat eggs until foamy. Beat in the granulated sugar slowly;
continue beating until very thick and light in color.
3. With a spatula
fold in anise flavoring and flour mixture. Pour into pan, spread batter
evenly. Bake 15 - 25 minutes or until lightly brown.
4. Lightly dust
a clean dish towel with confectioner's sugar. When cake is done, loosen it
from the sides of the pan with a spatula; invert onto the towel. Lift off
pan; carefully peel off the parchment paper. With a sharp knife, cut crisp
edges, if any from the cake. Then, starting at narrow end of cake, roll it
up gently rolling up towel in it. (This prevents cake from sticking.)
6. Unroll cake, and lay flat on towel. Spread with
filling. First start rolling up cake from the narrow end by folding edge
of cake over. Then tucking it under, continue rolling cake, then tucking
it under, lifting towel higher and higher with one hand as you guide roll with
other hand. Finish roll with end of cake on underside.
7. Place on
serving plate and refrigerate at least an hour. Before serving sprinkle
with powdered sugar on top.
Per Serving: Calories = "Who Cares, it's our culture!!"