• Preheat oven to 375℉
• In the bowl of your stand mixer with the whisk attachment, beat6 lg Eggs (room temperature) (room temperature) for 6 minutes on medium (speed 6).
• Once they are done, add the cake mix, water and oil and beat again for 30 seconds to incorporate everything on LOW speed.
• Scrape down the sides of the bowl and beat again on medium speed for an additional minute scraping down the sides of the bowl as needed.
• Spray a 9x15" jelly roll pan (or quarter sheet pan) with a few shots of cooking spray, then lay parchment over and press down and into the corners and up the sides as best as you can.
• Pour the prepared batter into the pan and spread it evenly. If you are using a jelly roll pan and not a quarter sheet pan I suggest removing 1-2 cups of the batter otherwise your cake will be quite thick and possibly crack when rolling.(bake the extra in a small pan if you like).
• Bake for 12 minutes until the center springs back when touched. Watch carefully as ovens vary. Once it's golden test for doneness (10-14 minutes should be the ideal range)
• While it is baking prepare your towel. Lay out a clean, lint free towel on the counter and sprinkle with confectioner's sugar.
• When the cake is done, remove from the oven and immediately (but carefully) flip it out onto the prepared towel then peel off the parchment paper (carefully)
• quickly roll the cake up in the towel (or parchment paper if you used that instead of a towel). Once the cake is rolled into the towel, set it on a cooling rack seam side down and let it cool to room termperature for 2 hours. Do not refrigerate to cool it faster.
• Prepare your filling(s) while the cake is cooling. You can make a buttercream filling, whipped cream filling, fruit filling or any combination of them you like.
• If you are using whipped cream then I suggest stabilizing it with either "whip it" or by adding 1 Tbsp instant vanilla pudding mix per cup of whipping cream. This will prevent the whipped cream from weeping.

Assemble the Jelly Roll Cake

• Once the cake has cooled completely, slowly unroll it from the towel being careful not to crack it.
• Once it is unrolled (mostly) spread your filling(s) on the cake leaving about 1/2" on each edge, then roll the cake back up and place seam side down on your serving platter or cake plate.
• Cover with whipped cream, buttercream or just powdered sugar as desired. Decorate with chocolate or fruit if you like.
• Store the finished cake in the refrigerator until you are ready to serve. Enjoy