3 eggs, room temp.
1/4 c. cold water
2 tsp. baking powder
1 tbsp. grated orange rind
1 c. sugar
1 c. all purpose flour
1/2 tsp. salt

FILLING:

3/4 c. butter
2 tbsp. grated orange rind
1 c. unsifted powdered sugar
3 tbsp. fresh orange juice

In large bowl, beat eggs until foamy. Add sugar, a little at a time, beating until light and fluffy. Stir in water. Fold in flour mixed with baking powder and salt, blending well. Add orange rind. Grease well a 15"x10" jelly roll pan. Line bottom with waxed paper. Grease paper.

Pour batter evenly into prepared pan. Bake at 375 degrees for 10 to 12 minutes. Meanwhile, sprinkle a little sugar over a clean tea towel. Invert baked cake onto towel. Remove paper. Roll cake up with towel inside roll. Cool on rack. Unroll. Cream butter, sugar and orange rind. Beat until fluffy. Add orange juice. Spread cake with filling. Roll up again. Keep cake refrigerated until ready to cut.