Oil for greasing
3 large eggs (room temperature)
125g caster sugar
125g plain flour
½ teaspoon baking powder
1 teaspoon Vanilla
1 tablespoon water
Icing sugar for rolling and dusting
Preheat the oven to 170C.
Cut a piece of baking paper to fit the base of a Swiss roll tin.
Grease bottom of the tin, then put in the paper and grease that too, dust with icing sugar and a little flour.
Beat the eggs and caster sugar in a large bowl for about ten minutes.
The mixture will almost triple in volume and become paler in colour, it will be thick.
Sift in the flour and baking powder in three parts, very gently folding it with a spatula until the flour is blended in completely, it is important to go slowly and not to be too vigourous or you will lose some of the air in the sponge.
Fold in a tablespoon of water.
Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch.
Don't over bake.
Put the jam in a bowl and stir it so it is spreadable; heat it up a little if necessary.
Lay out a clean damp cloth on your work surface.
Place a large piece of baking paper that's bigger than the Swiss roll on top of the cloth.
Dust it with icing sugar.
Loosen the sponge with a knife and then turn it out quickly onto the dusted paper.
Peel the paper off the sponge.
Trim the edges so you have a tidy rectangle.
Using a spoon, quickly spread the jam evenly onto the sponge.
Using the cloth, roll the sponge tightly.
Dust with a little icing sugar Slice and serve.