3 eggs, separated
3/4 to 1 c. granulated sugar, depending on taste
1/4 c. water
1 tsp. vanilla
1 c. cake flour or all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2/3 c. jelly or jam
Confectioners' sugar

If using all-purpose flour, omit soda and salt.

Preheat oven to 375 degrees. Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil or waxed paper. Grease paper.

In small bowl, beat egg white until stiff and set aside. Beat egg yolks about 3 minutes. Gradually add sugar, blending on low speed. Then blend in water and vanilla. Add flour, 1 tablespoon at a time, until blended. Fold in egg whites.

Spread into jelly roll pan and bake 10-12 minutes. Turn onto towels sprinkled with confectioners' sugar. Roll up in towels, and place on cake rack. Allow to cool. Unroll and remove paper. Spread with jelly or jam and re-roll.

For chocolate jelly roll, add 1/4 cup cocoa to flour mixture.

During strawberry season, I bake the regular jelly roll; allow to cool thoroughly and spread with whipped topping and sliced strawberries. This one needs to be kept refrigerated.