5 eggs, separated
2/3 c. sugar
1 c. cake flour
1 tbsp. water
1/4 tsp. salt
Confectioners' sugar for dusting
Cinnamon for dusting
1 c. whipped cream for filling

Preheat oven to 425 degrees. Beat egg yolks, sugar, salt and water until creamy and thick. Add flour and beat just to blend. Fold in stiffly beaten egg whites. Spread evenly in 11x16 inch baking pan lined with wax paper (cookie sheet is good to use). Bake 10-15 minutes or until lightly browned on top and springs back when touched with finger. Turn it upside down on a sheet of wax paper sprinkled with confectioners' sugar. Allow to cool before removing baking paper.

When cake is cool, trim ragged edges. Spread with whipped cream filling and roll up with the aid of the wax paper on the bottom. Cake should be made several hours in advance and refrigerated until time to serve. Dust with confectioners' sugar and cinnamon just before serving. Serves 6-8 people.