1 cup of strawberry, blueberry, mango or orange jam.
2 tablespoons of butter
Grind the sugar into fine powder. Set aside in a bowl.
Crack an egg in a bowl and separate the egg yolk from the egg white into 2 additional separate bowls. Use a 3rd bowl to crack the next egg, separate the yolk from the egg yolk and transfer to the 2 separate bowls. This way if there is any rotten egg then the rest of the egg whites or yolks will not be ruined. Repeat for the rest of the eggs.
Beat the egg whites using an eggbeater until a foamy texture forms
Beat the egg yolks with sugar separately using an eggbeater until the egg yolks turn white.
Now add the foamy egg white to the egg yolk+sugar mixture and continue to beat.
Add the baking powder and beat continuously.
Add the sifted flour a little at a time in circular motion from the edge of the bowl and continue to beat.
Finally add the vanilla essence and beat well. The batter will be thin
Preheat the baking oven at 180 degree Celsius for 10 minutes
Grease a baking tray with butter and pour the cake batter.
Bake at 160 degree Celsius for 7 minutes.
Grease a jam roll tray with butter. Gently transfer the cake on to the tray. Gently roll up the cake. Unroll the cake, and spread an even coating of jam and butter onto the top. Roll the cake back up into a spiral.