3/4 c. plus 2 tbsp. sifted flour
1 tsp. baking powder
1/8 tsp. salt
3 eggs (2/3 c.)
1 c. granulated sugar
1 tsp. vanilla
1/3 c. water
Confectioners' sugar
1/3 c. apricot or peach preserves
1/3 c. raspberry or strawberry jam

Grease a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line bottom of pan with wax paper; grease wax paper. Set aside. Sift together flour, baking powder and salt; set aside.

In small bowl with mixer at high speed, beat together eggs, granulated sugar and vanilla until thick and lemon colored, 5 minutes. Reduce speed to low; blend in water. Add dry ingredients; beat just until blended. Pour batter into prepared jelly roll pan; spread batter evenly. Bake in 350 degree oven 15 minutes or until top springs back when touched lightly.

Loosen edges of cake and immediately invert onto towel sprinkled with confectioners' sugar. Trim stiff edges from cake. Cut cake crosswise in half. Place one cake half on another towel sprinkled with confectioners' sugar. Starting at long side, tightly roll up each cake half together with towel. Cool on rack.

Unroll cake halves. Spread one half with apricot preserves and the other with raspberry jam to within 1/2 inch of edges. Re-roll and cut each into 14 slices. Makes 28 small slices.