Peach Cake Roll

Heat oven to 375 degrees F. Line a 15" x 10" jelly roll pan with greased waxed paper.

For Cake: Sift together flour, baking powder, and salt in a small bowl. Set aside.

Beat eggs in a large mixer bowl until thick and lemon colored, about 5 minutes. Gradually beat in sugar. Add water and vanilla, then beat on low.

Gradually add dry ingredients. Beat just until batter is smooth.

Spread batter evenly into prepared pan. Bake until a toothpick inserted in the center comes out clean, 12-15 minutes.

Remove cake from oven and loosen from edges of pan. Immediately invert cake onto a clean towel that has been heavily sprinkled with powdered sugar.

Carefully remove wax paper. Trim off stiff edges of cake, if necessary.

While cake is still hot, use the towel to roll the cake, beginning with the narrow end. Let cake cool completely on wire rack wrapped in towel.

For Peach Filling: Beat cream cheese in small mixer bowl until light and fluffy. Beat in powdered sugar and almond extract, mixing well. Add peaches and mix gently.

Carefully unroll cake and spread with peach filling. Carefully roll cake up again. Sprinkle outside with powdered sugar. Wrap loosely with towel and store in the refrigerator until serving.