3 eggs
3/4 c. sugar
2 1/2 tbsp. water
1 tbsp. melted butter
3/4 c. flour
1 tsp. baking powder
1/2 tsp. lemon extract
Spk. salt

1. Beat egg yolks and then gradually add the sugar and continue beating until the mixture is thick and lemon colored.

2. Add the water, flavorings and melted butter.

3. Sift in dry ingredients and blend in the stiffly beaten egg whites.

4. Pour into a pan about 10 x 15 inches which has been lined with greased paper. Bake in a moderately hot oven (375 degrees) for 12 minutes.

5. Remove from the oven and with a sharp knife cut off the edges of the cake.

6. Turn on a clean cloth sprinkled with confectioners' sugar.

7. Remove a greased paper as quickly as possible; spread with jelly and roll.

8. Wrap in a cloth to keep in the moisture until the cake has set into a roll.

NOTE: If the cake tends to harden while the paper is being removed, it should be placed on a damp cloth and the cake and cloth rolled together. Then unroll, remove the cloth and spread with jelly and reroll.