3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Clear Lemon Filling
2 pt. strawberries
1/4 c. granulated sugar
1 kiwi fruit, sliced
Mint leaves

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 small bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large bowl. Beat in 1 cup granulated sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake until wooden pick inserted in center comes out clean, 12-15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges of cake if necessary. Roll hot cake and towel from narrow end. Cool on wire rack. Prepare Clear Lemon Filling; cool. Unroll cake; remove towel. Spread cake with Clear Lemon Filling. Roll up; refrigerate no longer than 24 hours.

Reserve 8 medium strawberries; slice remaining strawberries. Sprinkle sliced strawberries with 1/4 cup granulated sugar; let stand 1 hour. Sprinkle roll with powdered sugar. Garnish with reserved strawberries, kiwi slices and mint leaves. Serve sliced strawberries with roll. 10 servings.

CLEAR LEMON FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tbsp. butter
1 tsp. grated lemon peel
1/3 c. lemon juice

Mix sugar, cornstarch, and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Stir in lemon juice gradually and, if desired, 4 drops yellow food color. If filling is too soft, refrigerate until set.