Separate egg whites from yolks. Tip: it's easier to separate eggs cold and straight from the fridge. Then let them warm to room temperature.
In a bowl, beat egg yolks and add in sugar. Add water and vanilla.
In the same bowl, add flour to make a slightly thick batter.
In a mixing bowl, beat egg whites until stiff peaks form.
Gently fold in fluffy egg whites.
Pour on rectangular baking sheet (Silpat recommended).
Level with a spatula or knife. Then bake at 325°F for about 12-15 minutes. Watch closely toward the end. Look for when the cake is set/baked. If thinner, browning on edges can happen quickly after the 12 minute mark.
Immediately peel off Silpat-lined pan onto a tea towel.
Roll into a spiral log while warm-fresh-out-of-the-oven.
Let cool in fridge for 20 or more minutes.
Unroll and cut off ends.
Add filling of choice (Greek yogurt for healthy) and then roll cake back up.
