Classic Vanilla Swiss Roll

Prep

1. Heat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment, leaving a little overhang on the short sides for easy lifting.
2. Lightly grease the parchment (a quick swipe of butter or baking spray). Set aside.
3. Pan note: Dark pans brown faster. Start checking at the early end of the bake time so the sponge stays flexible and does not dry out.
4. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. This is your landing zone for the warm cake. For extra insurance, keep a little extra powdered sugar nearby to dust the cake before rolling if it feels tacky.

Make the sponge

1. In a mixing bowl, beat the eggs, sugar, vanilla, and salt on high speed for 5 to 7 minutes, until very pale, thick, and the batter ribbons when you lift the whisk.
2. Sift the flour and baking powder over the batter. Gently fold with a spatula until you no longer see dry flour, keeping as much air in the batter as possible.
3. Combine the warm milk and melted butter, then drizzle it into the batter and fold gently until just combined. The batter should be light and fluffy.
4. Pour into the prepared pan and spread evenly to the corners.

Bake and do the warm roll

1. Bake for 10 to 13 minutes, until the top springs back when lightly pressed and looks set (no wet batter marks). The cake should be lightly golden, not dry.
2. While the cake is still hot, loosen the edges with a thin knife if needed. Place the powdered sugar towel over the cake, then use the pan and towel together to flip it onto the counter so the cake lands on the towel.
3. Peel off the parchment carefully. If the surface feels sticky, dust lightly with a bit more powdered sugar.
4. Starting from a short end, roll the cake up with the towel inside, making a snug spiral. Place seam-side down on a wire rack and let cool completely, about 45 minutes.

Fill and finish

1. Make the whipped cream: whip the cold heavy cream, powdered sugar, and vanilla to soft peaks. If using pudding mix, sprinkle it in and whip to medium peaks. You want it fluffy but spreadable.
2. Gently unroll the cooled cake. It is fine if the very end stays a little curled.
3. Spread a thin, even layer of jam over the cake, leaving a 1/2-inch border around the edges.
4. Spread whipped cream on top of the jam in an even layer, again leaving a small border. Go thinner near the far edge so it rolls without squeezing out.
5. Reroll the cake (this time without the towel), seam-side down. Wrap in plastic wrap and chill for 30 minutes for the cleanest slices.
6. For the tidiest bakery look, trim a thin slice off each end, then dust with powdered sugar, slice with a serrated knife, and serve.