Bake a Vanilla sponge in a standard jelly roll pan and sift two tablespoons of icing sugar onto a clean towel. When the cake is out of the oven, immediately turn it out onto the towel. Carefully peel back the parchment paper.
Use the towel to help roll the cake up into a log. Place it, seam-side down, on a wire rack to cool for a few minutes.
Have your fillings ready, then carefully unroll the cake. Do not try to make it lie flat – this might cause the cake to crack. Spread the cake with jam and whipped cream, or any other desired fillings.
Use the towel to again roll the cake back into a log and dust with icing sugar to serve.