Rolled Cake with Walnuts

Preheat the oven to 350°F (175°C) and line a rectangular baking sheet with parchment paper.

Prepare the cake batter by creaming together butter and sugar until light and fluffy, then beat in eggs one at a time, alternating with the flour mixed with baking powder and a pinch of salt.

Pour the batter onto the prepared baking sheet and spread evenly to form a thin, uniform layer.

Bake the cake layer until golden and a toothpick inserted in the center comes out clean, approximately 12–15 minutes.

Remove the cake from the oven and immediately turn it out onto a clean kitchen towel or parchment paper dusted with a little sugar.

Spread a thin layer of apricot jam or preserves over the warm cake, leaving a small border on all sides.

Sprinkle the chopped or finely ground walnuts evenly over the jam layer.

Starting from one of the longer sides, tightly roll the cake using the towel as a guide, keeping the roll even and compact.

Place the rolled cake seam-side down on a baking sheet lined with parchment paper.

Bake the rolled cake for a final 10–12 minutes until the exterior is lightly golden and set.

Cool the cake roll on a wire rack for at least 15 minutes before slicing into neat portions and serving.