Preparation

For the sponge, separate the egg yolks from the whites. Beat the yolks with the sugar until the mixture is thick and pale yellow. Gradually beat in the flour until the mixture is thick and creamy. Set aside. Beat the egg whites with a pinch of salt until stiff and gently fold into the flour mixture using a metal spoon. Grease a baking tin and line with baking paper. Pour the cake mixture in the tin and spread evenly with a spatula. Place the tin a preheated oven at 170º C for 15 minutes or until lightly golden. Leave to cool and then carefully flip onto a damp cloth, removing the baking paper. Take the gabiroba jam and spread evenly over the surface of the sponge leaving an 8-10cm gap at one end. With the help of a damp cloth, gently roll the sponge towards you, slowly easing the sponge over the filling. Serve with the open edge on the bottom to keep it tightly rolled. Dust with icing sugar.