Jelly Roll

3 large eggs

1 cup granulated sugar

1/3 cup water

1 teaspoon vanilla

¾ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Powdered sugar

About 2/3 cup jam (your favorite flavor – we used strawberry)

Heat oven to 375 degrees. Line a jelly roll pan, 15 ½ inches by 10 ½ by 1 inch, with waxed paper, aluminum foil or cooking parchment paper (which we used). Generously grease the liner with shortening.

Beat eggs in small bowl with electric mixer on high speed for 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on LOW speed. Gradually, add the flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. IMMEDIATELY loosen cake from edges of pan carefully with knife edge and turn upside down onto clean kitchen towel which has been generously sprinkled with powdered sugar. Carefully remove the liner paper or foil. If desired, you may trim off the stiff edges of cake (we didn’t!). While cake is hot, carefully roll cake and towel from the narrow end. Cool on wire rack for 30 minutes.

Unroll cake and remove towel. Beat jam slightly with fork to soften and spread over cake. Roll up cake and sprinkle with powdered sugar.

Enjoy!