3 eggs
1 c. sugar
1 tsp. vanilla
1 c. sifted all purpose flour
1/2 tsp. salt
1 pkg. lemon Jello pudding and pie filling
1/2 c. sugar
1 egg

Beat eggs until thick and lemon colored (5 minutes). Add sugar gradually, continuing to beat until light and fluffy.

Add water and vanilla, add sifted dry ingredients and blend until smooth. Pour into greased waxed paper lined 15 inch jelly roll pan. Bake at 375 degrees for 12 to 15 minutes. Turn out immediately onto tea towel sprinkled with powdered sugar. Remove waxed paper. Trim rough edges. Roll cake up in cloth, place on rack to cool. Mix contents of Jello package with sugar. Substitute one whole egg for two yolks as indicated on package and prepare as directed. Cool, unroll cake and spread on cooled filling. Roll up again and chill until ready to serve. Yield 8 to 10 servings.