I made this cake over the weekend and it was fabulous!  It only took three minutes to make the batter, the cake baked in just five minutes, and it took maybe five more minutes to sprinkle some sugar, spread the jam, and then roll the cake.  I served it with some homemade whipped cream but it's also delicious on its own.
If you are looking for more Swedish recipes I strongly suggest having a look at Anne's Food, a Swedish food lover's blog in English. This recipe comes from that blog.

- 3 eggs
- 150 ml sugar
- 200 ml flour
- 1 tsp baking powder
- 1 tbsp water
- 1 vanilla bean (I used some vanilla extract instead)

- sugar for sprinkling
- jam for filling (I used raspberry jam)

1. Beat the eggs and sugar until very fluffy. Fold in the baking powder, flour and water, and the seeds of the vanilla bean.

2. Spread the batter in a lined rimmed baking sheet and bake at 250°C for five minutes. Remove from the oven. Sprinkle with sugar, and immediately turn the cake up side down onto a second baking sheet, lined with parchment paper. Peel off the first paper, and place the rimmed baking sheet on top to preserve the cake's moistness while it cools.

3. When cool, spread your favorite jam and roll up tightly. Wrap in plastic and store in the fridge until you need it.