Chocolate Rum-Orange Sponge Roll Cake

Hello,

A sponge roll is sometimes known as Swiss roll, roll cake, jam/jelly roll, and some other times, some would say cream roll. What do you call it?

My late grandmother always said a good sponge roll is when you can definitely see the texture with holes just like a sponge would have. Is that really? I do not mind the texture on a roll cake as the following, but when I have regular layers cake, I am not too fond of sponge cake, but a denser kind. I don't know why :D

This following sponge roll is using her go to recipe. The good thing about old tried and true recipes, they truly work :D

I filled my sponge roll with orange jam, but you can use any kinds of jam you like (or whipped cream). Then I glazed the outside with this instant chocolate glaze mixture as shown on the picture bellow, but of course, with a little twist, of rum :D

4 eggs, separate the yolks from the whites
100 g powdered sugar/icing sugar
1 large lemon, grate the skin, set aside, then squeeze the juice, reserve.
100 g flour
orange jam/marmalade

Method

Beat yolks with sugar for 30 minutes, then beat in lemon juice and skin.
Beat egg whites until stiff
Fold in flour into yolks, then fold in egg whites slowly, until combined
Lay parchment paper on jelly roll pan and spread batter evenly
Preheat oven to 350 F and bake cake for 12-15 minutes
Take pan out of oven, turn it upside down on a clean parchment paper or towel
Peel the old parchment paper, spread jam, roll slowly and leave it until cooled to room temperature