Its light and thin sponge base is traditionally baked in a rectangular baking tray. It is then spread with cream and/or jam and delicately rolled in the shape of a small log. The great thing about this dessert is that it can be made in a lot of different ways with the large choice of jams and preserves that can be found these days.
Since it is blackberry picking season, I used blackberry jam for my recipe (it is also a berry I am very fond of, as seen here and there).
I would always eat my first slice slowly and appreciate every bite of it, trying to keep intact layers of sponge, cream and jam on my little spoon. Then I would devour a second slice, be told a third would be too much, and go finish the day with an afternoon of board games, Lego construction, reading, drawing or day dreaming.