Preheat the oven to 180C n line Swiss roll tin with baking paper. Or grease n dust with flour.

Place the eggs, sugar and vanilla essence into a bowl and whisk until very pale, fluffy and thickened.

Sift in the flour and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10–12 minutes, or until just firm to the touch

Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper, peel off the baking paper on the bottom of the sponge and set aside to cool a little.

Spread the jam over the sponge, leaving a 2cm/1in gap around the edge.

Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve