Beat jam to liquid consistency.
Powder sugar and keep it aside.
Sieve flour,baking powder twice
Beat eggs till bubblesup, add sugar powder and beat till creamy.
Add vanilla, warm water and beat once.
Add flour mixture and mix with spatula to get ribbon consistency (if needed add food colour now).
Line baking tray with baking paper, grease butter and sprinkle little flour.
Pour batter and spread evenly.
Bake in pre-heated oven at 170”C – 10 mins, when tooth pick comes out clean remove from oven.
Invert the cake to another baking paper and roll it immediately .
Keep it aside for 10 mins, then unroll it, remove baking paper.
Spread jam and roll again, refrigerate for 45 mins.
Slice and serve
