½ cup + 2 tblspns normal white sugar4 large eggs½ teaspoon vanilla essence1 cup all-purpose flour¼ teaspoon fine salt½ cup apricot jam
Pre-heat your oven to 180 degrees with the rack in the middle. Butter a 25x38cm rimmed baking tray and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside. In a large mixing bowl, combine the sugar, eggs and vanilla essence . Whisk with an electric hand mixer for 10 minutes, until the mixture is pale, fluffy and has tripled in volume. In a separate bowl, sift together the flour and salt. Gently fold the flour into the egg mixture in three additions using a large spatula. Stop mixing when just incorporated. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. Bake for 13-15 minutes, until a tooth pick inserted in the centre of the cake tray comes out clean. Right out of the oven, sprinkle a clean kitchen towel with sugar and flip the cake onto it. Peel off the parchment paper and roll the cake in the kitchen towel, from the narrow (shorter) side. Set aside for 30 minutes. For assembling, unroll the swiss roll and evenly spread the apricot jam onto the entire cake sheet. Roll the cake back up tightly, into a log. Cut off about 1/2inch on both ends and let it rest for at least 2 hours before sprinkling with powdered sugar.