1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 25cm x 30cm (base measurement) Swiss roll tin with oil. Line tin with 1 sheet of baking paper, allowing paper to hang over the 2 long sides.

2

Using electric beaters, beat eggs and ½ cup (110g) sugar in a small bowl for 3–4 minutes or until thick and creamy. Sift flour 3 times. Combine hot milk and melted spread in a small jug. Gently fold flour and milk mixture into egg mixture until sponge mixture is just combined. Spread sponge mixture evenly into prepared tin. Bake for 10–12 minutes or until it springs back when touched.

3

Meanwhile, place a piece of baking paper slightly larger than the tin on a flat surface and sprinkle evenly with extra sugar. Turn cooked sponge immediately onto paper and peel lining paper away. Trim crusty sides of sponge and cover with a clean tea towel. Using your hand, press sponge to flatten slightly. Cool.

4

Cut sponge and baking paper underneath in half crossways to make 2 pieces. Spread jam over both sponge pieces. Starting from 1 long side and using paper as a guide, tightly roll each sponge. Cut each sponge roll into 6 mini rolls. Serve.