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Blackberry Cream Cheese Cake Roll
Line a 10 x 15-inch jelly roll pan with foil or waxed paper. Grease generously. In a medium bowl, beat the eggs for about 5 minutes or until very thick and lemon-colored. Gradually beat in the sugar. On a low speed, blend in water and vanilla. Gradually add flour, baking powder, and salt, beating just until the batter is smooth. Pour into prepared pan.
Bake at 375 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean. Loosen the cake from the pan. Invert on a towel sprinkled with confectioners' sugar. Carefully remove the foil or paper. While hot, roll the cake and towel from a narrow end. Cool on a wire rack.
In a small bowl, beat the cream cheese, confectioners' sugar, and vanilla. Unroll the cake, remove the towel, and spread the cake with cream cheese mixture. Arrange blackberries on top and roll up the cake. Sprinkle with confectioners' sugar.
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