Preparation:
1️⃣ Batter Preparation:
1. Preheat the oven to **180°C**.
2. Line a large baking sheet with **parchment paper**.
3. In a bowl, beat the eggs with the sugar for **5 to 8 minutes** until the mixture is light and fluffy.
4. Add the milk, melted butter, and vanilla. Mix gently.
5. Gradually fold in the flour, being careful not to deflate the batter.
6. Add the baking powder and mix gently.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 10 to 12 minutes, or until the cake is springy and lightly golden.
2️⃣ Filling Preparation:
1. Pour the jam into a small saucepan with 2 to 3 tablespoons of water.
2. Heat over low heat until the jam is smooth and easy to spread.
3. Set aside.
3️⃣ Assembling the roulade
1. Remove the cake from the oven and unmold it onto a clean, slightly damp tea towel.
2. Carefully peel off the parchment paper.
3. Spread the warm jam evenly over the entire surface.
4. Using the tea towel, roll the cake up, starting from the long side.
5. Press lightly to compact the roll.
6. Let it rest for a few minutes before slicing.
4️⃣ To serve
Cut slices with a bread knife.
You can dust with powdered sugar for a touch of sweetness.
Sponge cake roll filled with jam
