1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs (2/3 cup)
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract

Grease a jelly roll pan, 15 1/2 by 10 1/2 by 1 inch (approx.). Line it with waxed paper and grease again. Set out a cake rack to cool it on, and
spread a clean tea towel, liberally sprinkled with confectioner's sugar, on the rack. Preheat the oven to 375 degrees (quick moderate). Sift flour,
baking powder and salt together. In a small, deep bowl, beat the eggs with an electric mixer until very thick and lemon colored. Gradually beat in sugar. Reduce speed to low and blend in water and vanilla, then flour mixture, just until the batter is smooth. Pour into the prepared pan and bake 12-15 minutes, or until golden and the cake tests done. Don't overcook, as the edges will get hard & dry and it won't roll as well. Loosen edges and immediately turn out of the pan onto the prepared towel. Remove the waxed paper and roll up cake and towel together. Cool
completely on wire rack.

When you are ready to put the cake together, prepare about 2 cups of sliced fruit or berries. Whip one cup of heavy whipping with 1 teaspoon vanilla and the appropriate amount of sugar for your fruit - 2 Tablespoons if the fruit is sweet and ripe, up to 1/2 cup if the fruit is tart. Unroll the cake and spread it with the cream. Sprinkle on the fruit and roll it up again. Refrigerate it until serving time. Dust it with more confectioner's sugar just before serving. Makes 10-12 slices.

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