Old Fashioned Jelly Roll

1 C sugar
4 eggs, separated
4 T water
2 T lemon juice
1 tsp vanilla
1 C flour
1 tsp baking powder
1/4 tsp salt

Prepare 11x 17-inch (or slightly smaller) cookie sheet by greasing bottom and sides, lining with parchment or wax paper and greasing again. I use shortening. Preheat oven to 350 degrees. In small bowl, beat egg whites until very soft peaks form when lifting the beater (turned off). Set side. In mixing bowl, beat sugar and egg yolks well (I use a wooden spoon) until pale yellow in color, then stir in water, lemon juice and vanilla. Stir in combined dry ingredients, then fold in the beaten egg whites (with a spatula) until the egg white is blended in and the batter has a very light and airy consistency. Pour into prepared baking sheet. Bake at 350 degrees for 15 to 20 minutes until pale yellow. In the meantime, lay out a clean tea towel and dust well with confectioners’ sugar. When cake is baked, turn hot cake out onto towel, peeling back the paper. Dust with confectioner's sugar again and roll into a log, along with towel, beginning at narrow end. Let rest to from shape for 15 to 30 minutes. Unroll, spread with 2 to 2/1/2 cups cooled pudding. Keeping about an inch away from sides and a few at the end. Roll up again, starting at the same end, leaving the towel underneath. Transfer log onto serving platter, using end of towel to lift, then slide towel out from underneath. Cover loosely with plastic wrap and refrigerate. Can be made day ahead. Dust with fresh powdered sugar before serving.