Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper, greased with Crisco. Set aside.

Using an electric mixer, beat eggs for 5 minutes until they are thick and lemon-colored.

Turn mixer to low and beat in sugar, water and vanilla.

Sift dry ingredients into the egg mixture and mix until smooth and combined.

Spread evenly into the prepared jelly roll pan.

Bake for 12-15 minutes. Do not overbake!

When the cake comes out of the oven, dust it generously with powdered sugar. Carefully lay a tea towel over the top and invert the cake onto the towel. Carefully peel the parchment from the cake bottom. If you have rough edges, trim them while the cake is still hot.

While the cake is still hot, roll it up "jelly-roll style" in the tea towel. Cool completely.

Soften the ice cream so that it is easy to work with before adding to the cake.

Carefully unroll the cake. Spread ice cream in an even layer over the top of the cake. Don't go all of the way to the end edges, and don't spread it on too thick or it'll just squish out when you roll it.

Start at one short end and roll up again, "jelly roll" style, like you did inside the towel. Scrape off any excess. Wrap tightly in plastic wrap and place in the freezer until it's frozen.

Slice and serve.

Garnish with fresh mint and cherry pie filling if desired.