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1
Preheat oven to 350.
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2
Beat eggs for 10 minutes.
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3
Add sugar and continue beating.
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4
Add water, baking powder and vanilla, keep beating.
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5
Gently fold flour into batter.
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6
Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
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7
Pour batter evenly onto lined cookie sheet.
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8
Bake approximately 20 minutes or until golden brown and well done.
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9
While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
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10
When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
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11
Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
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12
After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
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13
Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
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14
Once filled, gentle roll cake back into cylinder shape.
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15
Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
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16
Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.
