3 eggs
1 c. sugar
1/3 c. water
1 tsp. vanilla
3/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
Confectioners' sugar
1 c. whipping cream

Beat eggs several minutes, until thick and very yellow. Gradually beat in sugar. On low speed add water and vanilla. In separate bowl, combine flour, cocoa, baking powder and salt. Gradually add dry ingredients to egg mixture, beating just until smooth. Pour into a greased and lined 15 x 10 x 1 inch tray (I place waxed paper in tray then grease the waxed paper). Bake at 375 degrees for 8 to 12 minutes.

Tip cake onto a tea towel on which you have sprinkled confectioners' sugar. Remove the waxed paper and while hot, roll the cake and towel, from the narrow end. Cool on wire rack. When cool, whip the cream (sweeten and add vanilla), unroll the cake, remove towel, spread cream on cake and roll back up. Enjoy!