1 c. Softasilk flour or 1 c. Gold Medal flour
1 tsp. baking powder
1/4 tsp. salt
3 lg. eggs (2/3 c.)
1 c. sugar
1/3 c. water
1 tsp. vanilla

Heat oven to 375 degrees (quick mod.). Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1 inch and line bottom with greased brown paper or with aluminum foil. Measure flour by dip-level-pour method or by sifting. Blend flour, baking powder and salt; set aside. Beat eggs in small mixer bowl until very thick and lemon-colored. Pour beaten eggs in large bowl. Gradually beat in sugar. Blend in water and vanilla, on low speed. Slowly mix in dry ingredients (low speed) just until batter is smooth. Pour into pan. Bake 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar. Remove paper. Trim off stiff edges. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake, remove towel. Spread with soft (not syrupy) jelly or filling. Roll again. If desired, sprinkle with confectioners' sugar. Cut in 1-inch slices. Makes 10 to 12 servings.