| Directions
Preheat oven to 375°F. Line a jellyroll pan (151/2"x10"x1") with wax paper and grease well with vegetable oil. In a large mixing bowl beat eggs until thick and lemon colored. Gradually add sugar and continue beating. Add water, vanilla, flour and baking powder and beat just until batter is smooth. Pour batter into prepared pan and bake 12-15 minutes. Cake should be golden brown and should spring back when touched. Immediately invert onto a linen towel that has been sprinkled generously with sifted confectioners´ sugar. Carefully remove wax paper. While hot, roll the cake in the towel from the wide side. Cool on a wire rack at least 30 minutes. Refrigerate until one hour before serving; then unroll. Spread whipped cream evenly, a little thinner around the edges. Arrange sliced strawberries over all and re-roll. Return to refrigerator until ready to slice and serve.
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