Raspberry Jelly Roll

Heat oven to 375°. Line a 15 1/2- X 10 1/2- X 1-inch jelly roll pan with cooking parchment paper or waxed paper and grease generously or spray with baking spray. With an electric mixer, beat the eggs for about 5 minutes, or until very thick and lemon colored. If you're using a stand mixer, the whisk attachment is great for the eggs. Gradually beat in granulated sugar. Using low speed, slowly beat in water and vanilla extract. Gradually add the flour, baking powder and salt, beating just until batter is smooth and blended. Pour into pan, spreading to corners.

Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto a tea towel generously sprinkled with confectioners' sugar. Carefully remove the paper. Trim away any stiff edges, if necessary. While still hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake and remove towel; spread the jam or jelly over the cake. Roll up cake. Sprinkle with powdered sugar. Wrap loosely and refrigerate. This cake may be frozen whole or in slices.

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