|3 large eggs||1 tsp vanilla||Soft jelly or jam|
|1 C sugar||1 Cup sifted flour||1 Cup sweetened whipped cream|
|5 Tbsp water||1 tsp baking powder||2 Cup sliced fresh strawberries|
|¼ tsp salt|
Grease and flour a 15 ½ x 10 ½ “ jelly roll pan or line a pan with greased paper (waxed, plain, or aluminum foil) and turn up edges to make the proper size pan.
Beat eggs with rotary beater until thick. Gradually beat in sugar. Beat in water and vanilla all at once. Sift flour, baking powder, and salt together and beat in all at once. Beat just until smooth. Pour into prepared pan.
Bake at 375 just until cake tests done, about 12 to 15 minutes. Loosen edges and immediately turn upside down on a towel sprinkled with confectioners’ sugar. If you have used paper, quickly and carefully pull it off.
Roll up cake, beginning at short end. Wrap in the towel until cool (1/2 hr). Less than an hour before serving, unroll the Jelly Roll cake. Spread with whipped cream. Sprinkle with strawberries. Re-roll and chill. Serve in thick slices.