Jelly Roll

Method

1. Grease a 15 1/2 X 10 1/2" jelly roll pan and line bottom with greased brown paper or with aluminum foil, Sift together the flour, baking powder and salt and set aside. Beat the eggs in a small mixing bowl until very thick and lemon-colored. Pour the eggs into a large bowl. Gradually beat in the sugar. Blend in, on low speed, the water and vanilla. Slowly mix in the dry ingredients, on low speed, just until the batter is smooth.
2. Pour into prepared pan. Bake at 375°Fs for 12 to 15 minutes or until top springs back when lightly touched. Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack.
3. Unroll cake, remove towel, spread with soft (not syrupy) jelly or filling. Roll again. If desired, sprinkle with powdered sugar. Cut into 1" slices.
4. Variations: Tired of jelly and jams? Try these fillings - clear orange, clear lemon, Pineapple, chocolate cream. To use these special fillings in a jelly roll... Roll up a plain jelly roll right after baking. Let cool. Unroll. Spread with cooled filling and reroll.
5. OR Strawberry Cream Roll - Less than an hour before serving, unroll jelly roll. Spread with about 1 cup sweetened whip cream. Sprinkle with 2 cups sliced fresh strawberries. Reroll. Chill. Serve in thick slices.