1. Separate the egg whites and egg yolks, beat the egg whites in a waterless, oil-free vessel and set aside, beat the egg yolks and add the milk, 10 grams of sugar, olive oil and mix well.

2. Sift in the low-flour

3. Gently mix well.

4. Egg whites in three parts with sugar whipped to nearly nine points.

5. Take one-third of the egg whites into the batter and mix well.

6. Then pour all of them into the remaining egg whites and mix well.

7. Pour into a greased baking pan and smooth out the mixture, shaking lightly.

8. Transfer to a preheated oven and bake at 170 degrees for 20 minutes.

9. Immediately remove the cake from the oven and remove the surrounding paper to cool.

10. Remove the greaseproof paper from the cooled cake, cut off the front and back edges and make three parallel cuts on the surface, about 2 cm but not open, and spread with jam.

11. Roll up the cake in clean greaseproof paper. Chill in the refrigerator to set.

12. Cut the set cake into your favorite size.