-
1
Heat oven to 375F (190C).
-
2
Line jelly roll pan, 16x11x1 inch, with aluminum foil; grease.
-
3
Beat 3 eggs in small mixer bowl until very thick and lemon colored, about 5 minutes; pour into large mixer bowl.
-
4
Beat in 1 cup granulated sugar gradually.
-
5
On low speed, mix in water and vanilla.
-
6
Add flour, baking powder and salt gradually, beating just until batter is smooth.
-
7
Pour into pan, spreading batter to corners.
-
8
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
-
9
Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar.
-
10
Remove foil; trim stiff edges if necessary.
-
11
While hot, roll cake and towel beginning at narrow end.
-
12
Cool on wire rack.
-
13
Mix 13 cup granulated sugar and 4 teaspooons cornstarch in 2-quart saucepan.
-
14
Stir in wine.
-
15
Cook over medium heat, stirring constantly, until mixture thickens and boils.
-
16
Boil and stir 1 minute.
-
17
Remove from heat.
-
18
Stir in butter.
-
19
Refrigerate until chilled.
-
20
Unroll cake and remove towel.
-
21
Spread filling over roll to within 1/4 inch of edges; roll up.
-
22
Refrigerate at least 1 hour.
-
23
Mix 2 tablespoons cornstarch and the reserved strawberry syrup.
-
24
Heat strawberries and jelly to boiling in 1 1/2-quart saucepan.
-
25
Stir in cornstarch mixture.
-
26
Heat to boiling, stirring constantly.
-
27
Boil and stir 2 minutes.
-
28
Remove from heat.
-
29
Stir in lemon juice; cool.
-
30
Serve with cake.
