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1 c, sifted cake flour 1 t. baking pwd.
1/4 t. salt 3 big eggs
1 c. sugar 1/3 c. water
1 t. vanilla
Heat oven to 375 degrees. Grease a rimmed 15 1/2×10 1/2×1 cookie sheet and line bottom with greased brown paper or foil.
Sift flour, baking pwd, and salt and set aside. Beat eggs in a little bowl until very thick and lemon colored. Pour eggs into a big bowl and gradually beat in sugar. Blend in water and vanilla. Slowly mix in dry ingredients, just until batter is smooth.
Pour into prepared pan and bake 12-15 minutes until top springs back when lightly touched.
Loosen edges and immediately turn upside down on a towel sprinkled with pwd. sugar. Carefully remove paper and trim off any crusty edges. While cake is still hot, roll cake and towel from narrow end. Cool on wire rack.
Unroll cake, remove towel and spread with lemon filling. Roll again and put pretty *plete. Sprinkle with pwd. sugar. To serve, cut in 1″ slices