Strawberry Cream Roll

3 eggs
1 c white sugar
1/3 c hot water
1 tsp vanilla
1 c sifted all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c icing sugar
1 c fresh srawberries
1 c heavy whipping cream
1 tsp unflavoured gelatin
1 tbsp white sugar

Preheat oven to 375.
Butter a jelly roll pan.
Line it with buttered foil.
Beat the eggs until thick and lemon coloured.
Gradually add 1 cup white sugar, beating constantly.
Stir in water and vanilla.
Fold in flour, baking powder and salt.
Pour batter into jelly roll pan.
Bake for 15 minutes.
It should be springy to the touch.
Lay out a tea towl and sprinkle with icing sugar.
Turn the jelly roll out into the towel. Remove the foil.
Cut off the crusty edges.
Roll the cake up in the towel and leave it to cool.
Whip the cream.
Add gelatin and 1 tbsp sugar. Fold in strawberries.
Unroll the cake and spread with the strawberry cream.
Chill.