3 eggs
1 c. sugar
5 tbsp. water
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 c. sweetened whipped cream

Beat eggs until thick and frothy. Gradually add sugar. Blend in water and vanilla. Sift together dry ingredients and add to mixture, blending until smooth. Spread batter into a greased and wax paper lined 15 x 10 1/2 x 1 inch jelly roll pan.

When done, loosen edge of baked cake and immediately turn upside down on a dish towel sprinkled with confectioners' sugar. Remove wax paper from cake and roll cake up, starting at narrow edge. Cool and spread with strawberry cream filling.

FILLING:

1 tsp. gelatin
1 tbsp. water
1 pkg. frozen strawberries (or raspberries)

Soften gelatin in water and dissolve over hot water with strawberries. Place in refrigerator until partially set. Fold in whipped cream.