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, 16x11x1 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.