Preheat the oven to 190°C/ 375°F/ Gas Mark 5. Line a fifteen-inch by ten-inch baking tray with greased thick, unglazed brown paper. Sift flour with the baking powder. Beat the egg yolks until light. Continue beating the mixture, adding the sugar gradually, till creamy. Stir in the vanilla essence. Gently and gradually fold the flour into the egg mixture. Beat the batter until smooth. Whip the egg whites with salt until stiff, but not dry. Fold the egg whites lightly into the cake batter. Spread the batter in the prepared tray and bake in the preheated oven for about twelve minutes. While still hot, turn the cake out onto a sheet of greaseproof paper, sprinkled with caster sugar. Trim the hard edges. Spread the cake with jam and carefully roll it up. Wrap the roll in the greaseproof paper. Allow to rest for half an hour. Remove paper gently, cut cake into slices and serve.
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