Beat the Eggs and Sugar: In a large mixing bowl, whisk together the eggs and icing sugar until the mixture is pale and frothy. This step is crucial for creating a light and airy texture in the cake.
Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. This ensures your cake rolls will be fluffy and rise beautifully.
Make the Batter: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate it. Add the oil and lemon juice, folding gently to incorporate everything into a smooth batter.
Cook the Cake: Pour the batter onto a large, microwave-safe flat dish or a silicone baking mat that fits in your microwave. Spread the batter evenly. Microwave on high for 2-3 minutes or until the cake is fully set. Microwave power levels can vary, so keep an eye on it to prevent overcooking.
Add the Marmalade: Once the cake is cooked and slightly cooled, spread a generous layer of wild fruit marmalade over the surface. If the cake is too hot, the marmalade might run, so allow it to cool just enough.
Roll the Cake: Start from one edge and carefully roll the cake into a log. The warmth of the cake will make this easier, but be gentle to avoid cracks.
Garnish: Dust the cake roll with coconut flour (or desiccated coconut) and additional icing sugar for a sweet finish.
Serve: Slice the roll into portions. This dessert is best enjoyed fresh and can be served either slightly warm or at room temperature.
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