1. Grease 15 1/2" by 10 1/2" jelly-roll pan; line pan with waxed paper; set aside.
2. In small bowl, mix cake flour, baking powder, and salt. In another small bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup sugar, beating until sugar is completely dissolved and whites stand in stiff peaks.
3. Preheat oven to 375°F. In large bowl, with same beaters and with mixer at high speed, beat egg yolks, vanilla extract, and 1/2 cup sugar until very thick and lemon-colored. With rubber spatula or wire whisk, gently fold flour mixture and beaten whites into egg-yolk mixture. Spread batter evenly in pan; bake 15 minutes or until cake is golden and top springs back when lightly touched with finger.
4. Meanwhile, sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert cake onto towel. Carefully peel waxed paper from cake. If you like, cut off crisp edges. Starting at a narrow end, roll cake with towel, jelly-roll fashion. Cool cake completely, seam side down, on wire rack, about 30 minutes.