Beat the eggs with the sugar

• Place the eggs and sugar in a mixing bowl.
• Beat with a hand mixer until thick and foamy.

Fold in the dry ingredients

• Add the baking powder, salt and flour.
• Fold in gently with a spatula without deflating the eggs.

Prepare the tray and pour the batter

• Line only the bottom of a 25×30 cm baking tray with parchment paper.
• Pour in the batter and spread it evenly.

Bake the sponge

• Bake in a preheated oven at 180 °C.
• Let it cool slightly once baked.

Flip the sponge

• While still warm, place a piece of parchment paper on top and flip the tray over.
• Remove the parchment paper from the bottom.

Fill and roll

• Spread the apricot jam over the sponge.
• Sprinkle with coconut if desired.
• Roll it up tightly into a roulade, pressing it in with a spatula.

Rest and slice

• If you have time, let the roulade rest overnight before slicing.