A delightful and light dessert featuring a soft sponge cake rolled with a sweet filling.
Preheat your oven to 375°F.
Preheating ensures even baking from the start.
Line a 11x15-inch baking pan with parchment paper and lightly grease it.
Greasing the parchment prevents sticking and makes removal easier.
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and water until light and fluffy.
Whisking incorporates air, making the sponge cake light.
Sift together the flour, cream of tartar, and baking soda, then gently fold into the wet mixture.
Folding gently prevents deflating the batter.
Pour the batter evenly into the prepared pan and spread it out.
Spreading evenly ensures uniform baking.
Bake for 10-12 minutes, or until the sponge is golden and springs back when touched.
Avoid overbaking to keep the sponge moist.
Turn the baked sponge onto a clean kitchen towel dusted with confectioners' sugar.
Dusting prevents the sponge from sticking to the towel.
Peel off the parchment paper and spread the jam evenly over the sponge.
Spreading while warm makes it easier to distribute the jam.
Using the towel to assist, roll the sponge tightly into a log shape.
Rolling while warm helps the sponge hold its shape.
Place the roll on a serving platter and dust with additional confectioners' sugar.
Dusting adds a decorative touch.
Slice and serve the roll warm or chilled.
Chilling makes slicing cleaner and neater.
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