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

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, greased.

In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder, and salt, beating just until smooth. Pour into pan and spread to corners.

Bake 12 to 15 minutes until wooden pick comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil; trim off stiff edges, if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack.

FILLING:

About 1 hour before serving, beat 1/2 cup chilled whipping cream and 2 tablespoons confectioners' sugar in chilled bowl until stiff. Spread on unrolled cake. Arrange 2 cups sliced fresh strawberries over whipped cream. Roll up; sprinkle with confectioners' sugar. Chill.