Pour into prepared tin and shake gently into the corners. Bake for 10 minutes or until the cake springs back when lightly tapped with your finger.
Place jam in a saucepan and heat until it bubbles.
Have ready a sheet of greaseproof paper generously sprinkled with sugar and a sharp knife. Immediately when cake is cooked turn out onto the sugared paper.
Reroll this time without the paper and sprinkle with more sugar if necessary. Stand on a cake cooler with the seam underneath until cold.
Serve with afternoon tea.