Apricot Filled Jelly Roll

4 egg whites
½ cup sugar
4 egg yolks
1/3 cup sugar
½ teaspoon vanilla
2/3 cup soy flour blend
1 teaspoon baking powder
¼ teaspoon salt
1 can (12 ounces) apricot fruit filling
Glaze drizzle, optional 

Beat egg whites until soft
peaks form; gradually add ½ cup sugar and beat until stiff peaks form.  Beat egg
yolks until thick and lemon-colored; gradually beat in 1/3 cup sugar; add
vanilla.  Fold egg yolk mixture into beaten egg white.  Sift soy flour blend,
baking powder and salt; fold into egg mixture. 

Spread batter evenly in a
greased and lightly floured jelly roll pan (15 ½ x101/2×1-inch).  Bake at 375
degrees for 10 to 12 minutes or until done when inserted with a toothpick. 
Immediately loosen sides and turn out on a towel sprinkled with sifted powdered
sugar.  Starting at narrow end, roll cake and towel together; cool.    

To fill, unroll cooled
jelly roll, spread with apricot filling.  Re-roll and place on serving plate. 
Drizzle with glaze.  Makes 10 one-inch slices.