|Eggs||3 (0.5 To 2/3 Cup)|
|Granulated sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cake flour/0.75 cup all-purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Jelly/Jam||2⁄3 Cup (10.67 tbs)|
Heat oven to 375Â°.
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease.
In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored.
Pour eggs into large mixer bowl; gradually beat in granulated sugar.
On low speed, blend in water and vanilla.
Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading batter to corners.
Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar.
Carefully remove foil; trim off stiff edges if necessary.
While hot, roll cake and towel from narrow end.
Cool on wire rack.
Unroll cake; remove towel.
Beat jelly slightly with fork to soften; spread over cake.
Roll up; sprinkle with confectioners' sugar.