Apricot Jam Roll

THE CLASSIC jelly roll is made with a biscuit, or French sponge cake batter, similar to a génoise but made without butter and with egg yolks and egg whites beaten separately. The resulting batter is quite stiff. I have found that for jelly rolls the batter does not have to be as thick as tradition has dictated. So, I simplify the recipe by using a butterless génoise, modifying the génoise recipe slightly by adding 2