3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour or 1 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
About 2/3 c. jelly or jam
Powdered sugar

Heat oven to 375 degrees. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease generously. Beat eggs in 1 1/2 quart bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into 2 1/2 quart bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake; sprinkle with powdered sugar. 10 servings.

CHOCOLATE ICE-CREAM ROLL: Beat in 1/4 cup cocoa with the flour. Omit jelly. Spread 1 to 1 1/2 pints of your favorite flavored ice cream, slightly softened, over cake. Roll up; wrap in plastic wrap. Freeze until firm, at least 4 hours. Serve with Fudge Sauce if desired.

LEMON CAKE ROLL: Substitute Lemon Filling for the jelly. Serve with sweetened whipped cream if desired.