Swiss Roll with Apricot Jam

Set the rack in the middle of the oven and preheat the oven to 180°C

Prepare a 10x15 inch shallow pan, line it with parchment paper, and grease the parchment paper with butter

Prepare a clean cotton towel slightly larger than the pan and sprinkle it generously with fine-grained sugar

In the mixer bowl, place the eggs, attach the whisk attachment, and turn on the mixer at medium speed for 4 to 5 minutes until the egg volume doubles and becomes light yellow

Add the sugar gradually while continuing to run the mixer at medium speed until all sugar is incorporated

Add the water and vanilla while continuing to run the mixer until all is incorporated

Add the flour and lemon zest, then run the mixer at very low speed until the flour disappears, but do not run it for a long time to avoid deflating the eggs

Pour the cake batter into the pan

Bake the cake for 15 minutes

Remove the cake from the oven, immediately flip the pan onto the sugared towel, carefully remove the parchment paper, roll the towel with the cake from the shorter side to form the Swiss roll without pressing to avoid breaking, and place the roll on a wire rack for 30 minutes

Unroll the cake gently and remove the towel

Using a wide metal knife, spread the cream and jam, then re-roll the cake to form the Swiss roll with apricot jam

Place the Swiss roll with apricot jam on a serving plate, sprinkle with more sugar, and serve