Lemon Jelly Roll

1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs (2/3 cup)
1 cup sugar
 ½ cup water
1 teaspoon vanilla

Grease or spray a 15 ½” x 10 ½” baking pan.  Blend flour, baking powder and salt, set aside.  Beat eggs until very thick and lemon colored (about 5 minutes).  Pour beaten eggs into a large bowl.  Gradually beat in sugar, water and vanilla.  Slowly  mix in dry ingredients until batter is smooth.  Pour into pan.  Bake at 375 degrees for 12-15 minutes.  Loosen edges and immediately turn upside down on a dish towel sprinkled with confectioner’s sugar.  Roll up from narrow end while still hot.  Cool.  Unroll cake, remove towel.  Spread with lemon filling and roll up again.

Lemon filling:

¾ cup sugar
¼ teaspoon salt
1 Tablespoon butter
Yellow food coloring
3 Tablespoons cornstarch
¾ cup water
1/3 cup lemon juice

Mix sugar, cornstarch and salt.  Add water gradually.  Boil and stir for 5 minutes.  Add butter, lemon juice and food coloring to make a nice lemon yellow color.