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JELLY ROLL

Ingredients:

Grease a 15 1/2 x 10 inch jelly roll pan and line bottom with aluminum foil or greased brown paper. Sift together and set aside: 1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt


Preparation:

Beat in small mixer bowl until very thick and lemon-colored: 3 large eggs (2/3 cup). Pour beaten eggs into large bowl. Gradually beat in 1 cup sugar. Blend in on low speed 1/3 cup water and 1 teaspoon vanilla. Slowly mix in dry ingredients on low speed just until batter is smooth. Pour into pan. Bake until top springs back when lightly touched. Bake at 375 degrees, 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully remove paper or foil. Trim off any stiff edges. While cake is still hot, roll cake and towel from narrow end. Cool on rack. Unroll, remove towel. Spread with desired filling (grape jelly is a favorite). Re-roll. Sprinkle with more powdered sugar. Slice to serve.













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