1-3/4 c. sugar
2/3 c. butter, softened
2 eggs
1-1/2 t. vanilla
2-3/4 c. all-purpose flour (or 3 c. cake flour)
2-1/2 t. baking powder
1 t. salt
1-1/4 c. milk

Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan or two 9-inch or three 8-inch round layer pans.

Mix sugar, butter, eggs, and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, for 5 minutes. Beat in flour, baking powder, and salt alternately with milk on low speed. Pour into pan(s).

Bake until toothpick comes out clean. (9-by-13-inch pan for 45-50 minutes; round pans 30-45 minutes.) Cool.

Smooth top. Bake about 15 minutes or until toothpick inserted in center comes out clean.

Rolling and filling the cake:
Dust a clean cloth with remaining sugar. Turn cake out onto cloth, remove waxed paper and trim the cakes’ edges.

Starting with a long side, tightly roll up the cake with the cloth. Transfer cake, seam-side-down, to a wire rack. Let cool

Unroll cake, remove cloth, spread whipped topping over cake to within 1/2 inch of edges. Re-roll cake. Place seam-side-down on a plate. Dust with confectioner’s sugar before serving.