Yields: 8 servings
Preheat the oven to 375⁰F/190⁰C. Spray baking pan with borders with cooking spray and line with parchment paper. Spray the paper with cooking spray.
Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted. Transfer to a large mixing bowl, set aside.
Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy. Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.
Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.
Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 12-15 minutes until the top is golden brown and the edges star to pull away from the sides of the pan.
Make the roll. While the cake is baking, sift confectioners’ sugar over a clean flat-weave towel. When the cake is finished baking, insert it onto the sugar coated cloth. Immediately remove the pan and parchment paper and, starting at a long edge, roll the cake into a log with the towel inside it. Let cool completely.
Assemble the roulade. Strain apricot preserves. When the cake is cool, unroll it and spread the apricot preserves over it. Spread the Chantilly cream over the preserves and roll the cake again without the cloth. Refrigerate for about 1 hour, dust with confectioner’s sugar, and serve.