Hungarian Swiss Roll with Jam (Piskótatekercs)

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Ingredients

For the Sponge Cake:

• 5 large eggs (separated)
• 120 g (½ cup + 2 tablespoons) sugar
• 100 g (¾ cup) all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt

For the Filling:

• 200 g (¾ cup) apricot jam (traditional)

For Finishing:

• Powdered sugar for dusting

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Instructions

1. Preheat oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper.
2. Beat egg yolks with half the sugar until pale and creamy. Add vanilla.
3. In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
4. Gently fold egg whites into the yolk mixture.
5. Sift flour over the mixture and carefully fold until smooth.
6. Spread batter evenly in the prepared tray.
7. Bake for 10–12 minutes until lightly golden and springy.
8. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper.
9. While still warm, roll the cake gently with the towel and let cool.
10. Unroll, spread jam evenly over the surface, and roll up again tightly.
11. Dust with powdered sugar before serving.

Slice and serve. Soft, light sponge with sweet apricot filling.