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1
Grease bottom and sides of a 15- x 10- x 1-inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper.
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2
Set aside.
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3
Combine flour, baking powder, and salt; set aside.
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4
Beat eggs at high speed of an electric mixer until foamy.
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5
Gradually add 1 cup sugar, beating until mixture is thick and lemon colored (about 5 to 6 minutes).
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6
Stir in water and vanilla.
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7
Gradually fold in flour mixture.
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8
Spread batter evenly into prepared pan.
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9
Bake at 375F (190C) for 10 to 12 minutes.
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10
Sift 1 to 2 tablespoon powdered sugar in a 15- x 10-inch rectangle on a towel.
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11
When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.
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12
Peel off wax paper.
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13
Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.
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14
Unroll cake.
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15
Thinly spread Yule Log Frosting over cake; set aside remaining frosting.
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16
Reroll cake, without towel, and place on serving plate, seam side down.
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17
Diagonally cut a 1-inch piece from one end of cake.
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18
Position cut edge of short piece against side of longer piece, to resemble a knot.
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19
Combine remaining Yule Log Frosting with 1/4 cup powdered sugar and cocoa; beat at medium speed of an electric mixer until blended.
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20
Thinly spread frosting over cake roll.
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21
Score frosting with servings.
