Get the oven and pan ready:

Preheat your oven to 375°F (190°C). Grease a 13x9-inch Swiss roll tin and line it with parchment paper, leaving a little extra over the edges for easy lifting later.

Whisk the eggs and sugar:

Crack the eggs into a large bowl and whisk them with the sugar for about 5–7 minutes. You’re aiming for a thick, fluffy mixture that leaves ribbons when you lift the whisk.

Add the dry ingredients:

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this into the egg mixture a little at a time. Be careful not to overmix—you want to keep as much air in the batter as possible.

Bake the sponge:

Pour the batter into your prepared tin and spread it out evenly with a spatula. Bake for 10–12 minutes or until the sponge is golden and springs back when you lightly press it.

Roll the sponge:

While the sponge is still warm, lay a clean sheet of parchment paper on your work surface and sprinkle it with sugar. Carefully turn the sponge onto the sugared paper and peel off the parchment from the back. Roll it up loosely with the parchment and let it cool completely in this rolled shape.

Add the filling:

Once cooled, gently unroll the sponge. Spread the jam evenly over the entire surface, leaving a small border around the edges to avoid spillage.

Roll it back up:

Re-roll the sponge tightly but gently, this time without the parchment. Place it seam-side down on a serving plate.

Serve:

Dust the roll with a little extra sugar for a simple finish. Slice and enjoy this light, jam-filled treat!