Grease and flour a 15 x 10 x 1 inch jelly roll pan; set aside. In a bowl combine flour and baking powder; set aside. In a large bowl beat egg yolks and vanilla with an electric mixer on high speed for about 5 minutes, or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating on medium speed for about 5 minutes, or until sugar is almost dissolved.Thoroughly wash beaters. In a very large mixing bowl beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight).Fold 1 cup of the egg white mixture into egg yolk mixture. Then fold egg yolk mixture into the remaining egg white mixture. Gently fold in flour mixture; spread in prepared pan. Bake in a 375F oven for 12 to 15 minutes or until cake springs back when lightly touched. Remove from oven. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Roll up warm cake and towel, jelly roll style, starting from one of the short sides. Cool completely on a wire rack.Meanwhile, in a small bowl combine preserves and brandy. Gently unroll cake. Spread preserve mixture on cake to within 1/2 inch of the edges. Roll up cake (without towel), jelly roll style, starting from one of the short sides. Sift powdered sugar over the cake.