In small bowl of electric mixer, let eggs warm to room temperature—about 1 hour.
Preheat oven to 400F.
Lightly grease bottom of 15-l/2-by-10-l/2-by-l-inch jelly-roll pan; then line bottom of pan with waxed paper.
Sift flour with baking powder and salt; set aside.
At high speed, beat eggs until very thick and lemon-colored.
Beat in granulated sugar, 2 table- spoons at a time; continue beating 5 minutes long- er, or until very thick.
With rubber scraper, gently fold in flour mix- ture just until combined.
Turn into prepared pan, spreading evenly.
Bake 9 minutes, or just until surface springs back when gently pressed with fingertip.
Meanwhile, on a clean tea towel, sift confec- tioners' sugar, forming a 15-by-10-inch rectangle.
Invert cake on sugar; gently peel off waxed paper.
Starting with narrow end, roll up cake (towel and all); place, seam side down, on wire rack to cool—20 minutes.
Gently unroll cake; remove towel.
Spread with raspberry preserves; roll up again.
1Place, seam side down, on serving plate; let stand, covered, at least 1 hour before serving.
1To serve, sift confectioners' sugar over top; slice on diagonal.
Serve with a bowl of chilled sweetened whipped cream, if desired.
Makes 8 to 10 servings.