Jam-filled Swiss roll: An old-fashioned cake ready in no time

This old-fashioned jam roll is soft, light and quick to make. The simple cake uses only a few ingredients and recalls the desserts served at grandparents’ tables.

Separate four eggs, then beat the whites until firm. Gradually add the sugar and continue mixing until the mixture becomes stiff and glossy. Add the yolks one at a time at low speed.

Sift four tablespoons of flour with one sachet of baking powder and fold it gently into the mixture. Spread the batter over a baking tray measuring about 30 by 40 centimeters and lined with baking paper. Bake at 200°C for around 10 minutes, until golden. Do not overbake it, or the sponge may crack when rolled.

Immediately transfer the baked sponge to a clean, slightly damp kitchen towel and roll it up with the towel. Leave it to cool, then unroll it, spread it with jam and roll it up again. Slice before serving and dust with powdered sugar if desired.