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3 eggs
1 c. sugar
1 c. self-rising flour
1/3 c. water
1 tsp. vanilla extract
powdered sugar
2/3 c. sugar
2 Tbsp. cornstarch
2 Tbsp. strawberry flavored
2/3 c. water
2 c. fresh strawberries,
1 (3 oz.) pkg. softened cream
1 1/4 c. sifted powdered sugar

Grease a 15 x 10-inch jellyroll pan and line with waxed
paper. Grease and flour waxed paper. Set aside. Beat eggs at
high speed of an electric mixer until foamy. Gradually add 1
cup sugar, beating until mixture is thick and lemon colored.
Fold flour, 1/3 cup water and vanilla into egg mixture. Spread
batter evenly into prepared pan. Bake at 375 degrees for 10 to 12
Sift powdered sugar in a 15 x 10-inch rectangle on a
linen towel. When cake is done, immediately loosen from sides
of pan and turn out on sugar. Peel off waxed paper. Starting
at narrow end, roll up cake and towel together. Let cool
completely on wire rack. Combine granulated sugar, cornstarch,
gelatin and water in a medium saucepan. Cook over medium heat,
stirring constantly, until mixture is thick, about 5 minutes.
Cool completely and stir in strawberries. Beat cream cheese
until fluffy. Gradually add 1 1/4 c. powdered sugar, beating
until smooth.
Unroll cake; remove towel. Spread cake with cream
cheese mixture, then strawberry mixture; reroll. Place on
serving plate, seam side down. Chill until serving time.
Yields 8 to 10 servings.

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