Preheat your oven to 350°F (175°C).
Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Batter:
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and pale, about 5 minutes.
Add the vanilla extract and mix until combined.
Sift Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
Add Milk and Butter:
In a small bowl, combine the milk and melted butter.
Gradually fold the milk mixture into the batter until fully incorporated.
Bake the Cake:
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake:
While the cake is still hot, turn it out onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper.
Starting from a short side, roll the cake up with the towel and let it cool completely on a wire rack.
Add the Filling:
Once the cake has cooled, unroll it gently and spread a thin layer of apricot jam (or your preferred filling) over the cake.
Roll the Cake Again:
Roll the cake up again without the towel, this time with the filling inside.
Place the rolled cake seam-side down on a serving platter.
Dust with Powdered Sugar:
Dust the top of the cake roll with powdered sugar for a finishing touch.
Serve:
Slice the cake roll and serve. Enjoy your classic Swiss Roll Cake with a cup of tea or coffee!
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