3 eggs
1 c. sugar
1/4 c. cold water
1 tsp. vanilla
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 pkg. lemon pudding & pie filling (not instant)

Beat eggs at high mixer speed until thick and light colored (approximately 5 minutes). Add sugar gradually. Continue to beat until light and fluffy. Add vanilla and water. Mix well. Add baking powder and salt to flour. Add dry ingredients to egg mixture at low speed.

Pour into greased, waxed paper-lined 10 x 15 inch pan. Bake at 375 degrees for 12 to 15 minutes. Let cool for 5 minutes. Loosen edges and turn out of pan onto towel sprinkled with powdered sugar. Remove waxed paper, trim rough edges from cake and roll up like jelly roll. Prepare pudding according to directions on box and when both are cold, unroll cake, spread with pudding and roll up again. Chill until serving.