Lemon Filled Jelly Roll

Grease jelly roll pan and line bottom with aluminum foil. Preheat oven to 3750F. Beat eggs until very thick and lemon colored. Gradually beat in sugar. On low speed blend in water and vanilla. Slowly mix in dry ingredients just until batter is smooth. Pour into prepared pan. Bake until top springs back when lightly touched(12-15 minutes). Loosen edges and immediately invert on a towel sprinkled with powdered sugar. Carefully remove paper. Trim off any stiff edges. While cake is still hot, roll cake and towel together starting from narrow end. Cool on wire rack. Unroll cake and remove towel. Spread with soft jelly or filling. Roll again. If desired, sprinkle with powdered sugar. Cut into 1" slices or size desired. Jelly Roll Filling (Lemon) 3/4 cup sugar 3 Tbsp cornstarch 1/4 tsp. salt 3/4 cup water 1 Tbsp butter 2 Tbsp grated lemon rind 1/3 cup lemon juice Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Bring to a boil over direct heat, stirring constantly. Boil 1 minute; remove from heat and stir in butter and lemon rind. Add the lemon juice gradually. Cool thoroughly. Note: I sometimes spread the cake with whipped cream.