Step-by-step preparation:

Preparation: Preheat the oven to 200°C. Line a baking sheet with baking paper and lightly grease it with a thin layer of oil so that the biscuit can be easily separated.

Dry mixture: Be sure to sift the flour through a sieve, mix with baking powder and vanillin. This will saturate the dough with oxygen.

Whipping the base: Beat the eggs with sugar and a pinch of salt at high speed of the mixer until thick, fluffy and light foam is formed (about 5-7 minutes).

Kneading the dough: Pour the melted butter into the egg mass, stirring gently with a spatula. Gradually, in small portions, introduce the flour, carefully kneading with "bottom-up" movements so as not to destroy air bubbles.

Baking: Pour the dough evenly onto a baking sheet about 1 cm thick. Bake for 10–12 minutes. The sponge cake should be golden brown but still elastic. Do not overdry it!

Shaping: Remove the sponge cake from the oven while it is still hot, immediately roll it up into a roll together with the paper and leave it like that until it cools completely (this will "accustom" the dough to the shape).

Filling: Carefully unroll the cooled roll, remove the paper. Spread the surface evenly with apricot jam and roll it up tightly again.

The final touch: Before serving, sprinkle the roll generously with powdered sugar.

Enjoy!