Use a 33- × 23-cm Swiss roll tin. Grease tin; line with baking paper. Preheat oven to 200°C. Beat eggs and sugar with electric beaters until very pale and fluffy. Sift dry ingredients onto the mixture and fold in carefully using a metal spoon. Spread mixture onto baking paper. Bake 12–14 minutes, then remove from oven, cover with a kitchen towel and leave to cool. Turn out onto a towel dusted with icing sugar. Peel off baking paper.
Whip cream until stiff. Beat the cream cheese, sugar and liqueur in a bowl with a wooden spoon until smooth. Fold in the cream. Spread over sponge, leaving 2.5 cm at the far long edge uncovered.
Pour boiling hot water over the apricots; skin, halve and stone. Cut apricots into small pieces and sprinkle them over cream mixture.
Starting from a long side, roll up sponge using towel to help. Place roll on a tray lined with foil and chill in freezer for 20 minutes. To serve, dust with icing sugar.
Dried apricots can be used instead of fresh in this recipe. Soak about 180 g (1 cup/6 oz) dried apricots in water overnight. In a pan, cook the drained apricots for 10 minutes with 90 ml (1/3 cup/3 fl oz) orange juice and a little sugar.