0.5 to 3/4 cup (160–240 g) jelly or jam, beaten smooth
Instructions
1. Heat the oven to 350°F (175°C). Line the bottom of a 10×15-inch (25×38 cm) rimmed baking sheet (dripping-pan) with parchment paper; butter the paper and the sides of the pan.
2. In a large bowl, beat the eggs until pale and light in color, 3–4 minutes by hand or 1–2 minutes with a mixer (this step incorporates air and provides structure in the absence of fat). Gradually add the sugar, beating until well combined.
3. Stir in the milk.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Sift this mixture into the egg mixture and fold gently until just combined, then stir in the melted butter. Do not overmix.
5. Pour the batter into the prepared pan and spread it evenly over the entire bottom with an offset spatula. The layer will be thin.
6. Bake 12–15 minutes at 350°F (175°C), until the surface is golden, the edges pull slightly from the sides of the pan, and the center springs back when lightly pressed with a fingertip.
7. While the cake bakes, spread a clean sheet of parchment paper on a work surface and dust it generously with powdered sugar.
8. As soon as the cake comes out of the oven, immediately invert it onto the sugar-dusted paper. Quickly peel away the baking paper from the bottom of the cake. Using a sharp knife, trim a thin strip from all four sides of the cake (this removes the crisp edges that would cause cracking during rolling).
9. Beat the jelly or jam briefly until it is smooth and spreadable. Spread it in an even layer over the warm cake, leaving a 1/2-inch (1 cm) border at the far short edge.
10. Starting at the short edge nearest you, roll the cake up firmly and without hesitation, using the paper to assist. Work quickly — the cake must be rolled while still hot and pliable; if it cools it will crack. Once rolled, wrap the paper snugly around the outside of the roll and twist the ends to hold the shape.
11. Allow the roll to cool completely in the paper wrapping, seam-side down, about 30–45 minutes at room temperature, before slicing.
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