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Line a rectangular tin measuring 20cm x 30cm with parchment paper and lightly grease with butter
Beat together 3 large eggs and 90g sugar until light and fluffy
Add 1 tsp vanilla essence to the egg mixture
Fold in 75g plain flour, ½ tsp baking powder, and a pinch of salt
Pour batter into prepared tin and bake at 180°C for 12 minutes
Turn out the baked sponge onto parchment paper dusted with caster sugar
Let cool for a moment then cover with a freezer bag
Make the Chantilly cream by whipping 250ml whipping cream with ½ tsp vanilla essence and 2 tbsps icing sugar until soft peaks form
Once the sponge has completely cooled, spread jam on the sponge
Apply the Chantilly cream over the jam
Roll up the sponge and place in the fridge for about an hour before serving