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Ingredients:

4 eggs
3/4 cup sugar
1/4 cup cold water
1 teaspoon mexican vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered sugar
1 cup strawberry jam (homemade freezer jam is divine)
1 cup chopped strawberries
5 large strawberries
1 pint whipping cream
1/3 cup powdered sugar

Pre-heat oven to 375°F. Spray a jellyroll pan with nonstick cooking spray. Beat the eggs at highest speed for about 5 minutes or until they are thick and lemon colored. Gradually beat in sugar and continue beating until light and fluffy. Add water and vanilla. Stir in the flour, baking powder, and salt and blend on the lowest speed just until ingredients are moistened. Pour batter into the prepared pan, tilt to spread the batter evenly over the bottom. Bake at 375°F for 8-12 minutes or until cake springs back when touched lightly in the center.

Dust a tea towel with powdered sugar, loosen edges of cake and immediately turn onto dusted towel. Roll up cake in the towel, starting at the narrow end. Cool on a cake rack. Once cool, unroll and remove the towel. Spread jam and sprinkle strawberries on top. Roll up cake again loosely. Sprinkle with powdered sugar and wrap with tin foil and chill until ready to serve.

Beat strawberries and whip cream together until thick and serve over the top.

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