Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
Line The Bottom Of A 1″ Deep Pan Measuring 17″ × 12″ Or 18″ × 12″ With The Parchment Paper.
Butter The Parchment Paper And The Sides Of The Pan, And Set It Aside.
Sift The ¼ Cup Confectioners’ Sugar Onto A Lint-Free Cotton Or Linen Dish Towel.
Set Aside.
Place The Eggs In A Large Mixing Bowl, And With An Electric Mixer On Medium Speed, Beat The Eggs Until Light In Color And Slightly Thickened, 2 Minutes.
Gradually Beat In The Sugar While The Mixer Is Running, Beating Until The Mixture Is Pale Yellow And Smooth, 2 Minutes More.
Add The Milk, Just To Combine.
Turn Off The Mixer And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
Sift The Flour, Baking Powder, And Salt Into A Small Bowl To Combine.
Spoon Into The Egg Mixture, And Blend On Low To Combine.
Add The Butter And Blend On Low Until Just Combined.
Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
Bake The Cake Until The Edges Just Begin To Brown, 10 To 12 Minutes.
Remove The Pan From The Oven, And Quickly Run A Knife Around The Edges Of The Pan.
Flip The Pan Onto The Towel Dusted With Confectioners’ Sugar, And Cut Off The Rough Edges With A Serrated Knife.
Quickly Spread The Warm Jelly Evenly Over The Cake To Within ½” Of The Edges.
Immediately Roll Up The Cake Beginning At The Shorter End.
Keep The Towel Over The Roll To Hold It In Place.
The Seam Will Be On The Bottom Of The Roll.
After 8 To 10 Minutes, Remove The Jelly Roll From The Towel And Place It On A Serving Plate.
Dust With The 1 Teaspoon Confectioners’ Sugar.
Slice And Serve Warm Or At Room Temperature.
Store Tightly Covered.
