Wine Cream Roll

3 Eggs

1/3 c Water

1 c Cake flour*

1/4 ts Salt

1/3 c Granulated sugar

1 c Dry white wine

3 tb Butter or margarine

1 pk Frozen strawberries(10oz)

1 tb Lemon juice

1 c Granulated sugar

1 ts Vanilla

1 ts Baking powder

Powdered sugar 4 ts Cornstarch

2 Eggs,slightly beaten

2 tb Cornstarch

3/4 c Currant jelly

Heat oven to 375′.
Line jelly roll pan, 16×11x1 inch, with
aluminum foil; grease.
Beat 3 eggs in small mixer bowl until very
thick and lemon colored, about 5 minutes; pour into large mixer
bowl.
Beat in 1 cup granulated sugar gradually.
On low speed, mix
in water and vanilla.
Add flour, baking powder and salt gradually,
beating just until batter is smooth.
Pour into pan, spreading
batter to corners.
Bake until wooden pick inserted in center comes
out clean, 12 to 15 minutes.
Loosen cake from edges of pan; invert
on towel sprinkled with powdered sugar.
Remove foil; trim stiff
edges if necessary.
While hot, roll cake and towel beginning at
narrow end.
Cool on wire rack.
Mix 1/3 cup granulated sugar and 4
teaspooons cornstarch in 2-quart saucepan.
Stir in wine.
Cook over
medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Stir in butter.
Refrigerate until chilled.
Unroll cake and remove towel.
Spread
filling over roll to within 1/4 inch of edges; roll up.
Refrigerate
at least 1 hour.
Mix 2 tablespoons cornstarch and the reserved
strawberry syrup.
Heat strawberries and jelly to boiling in 1
1/2-quart saucepan.
Stir in cornstarch mixture.
Heat to boiling,
stirring constantly.
Boil and stir 2 minutes.
Remove from heat.
Stir in lemon juice; cool.
Serve with cake.
*NOTE: If self-rising
flour is used, omit baking powder and salt.