Preheat the oven to 200°C, fan 180°C, gas mark 6.
Grease a 23cm x 33cm Swiss roll tin with butter and line with baking parchment.
With an electric mixer, whisk together the eggs and sugar until the mixture is pale and thick, and holds a trail when the whisk is lifted.
Sieve the flour in with the pinch of baking powder and very gently fold together.
Spread the mixture into the baking tin and bake in the preheated oven for 7-8 minutes until springy to the touch, being careful not to overcook.
Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully removing the baking parchment that has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool.
Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste and butter until light and fluffy.
Remove the tea towel and, making sure it is cool enough so that the buttercream does not melt, spread the buttercream evenly over the sponge followed by the jam.
Make a slight indent about 1cm in from the short end, and carefully roll up the swiss roll tightly using the baking parchment to help, finishing with the seal underneath.
Finish by dusting with icing sugar.
*All information included in this recipe has been provided by Silver Spoon Ltd.