Preheat oven to 400 °F (200 °C).

Prepare the basic sponge cake batter.

Line a baking sheet with parchment paper, spread the batter on it, and bake for 15–20 minutes.

Remove from the oven, wait until no longer steaming, then overturn onto a lightly sugared cloth or parchment paper.

Carefully pull the parchment paper off the cake.

Carefully roll up the roulade and let cool.

Unroll and spread Apricot marmalade, slightly warmed if desired, on the cake.

Roll up the roulade again and dust with confectioner’s sugar.