Preheat oven to 220 ºC. Line a 33 x 23cm Swiss Roll tin and line with grease-proof paper.
Whisk eggs with an electric beater in a small mixing bowl for a minute. Add sugar and continue to whisk until thick and pale. Gently fold in the sifted flour and stir in the hot water. Pour and spread the mixture into the prepared tin.
Bake in a preheated oven for 10 to 12 minutes until sponge is risen and firm. Turn the sponge onto a clean tea-towel sprinkled with icing sugar.
Peel off the lining paper. Place another piece of grease-proof paper on the surface of the sponge, then roll up. Leave to cool slightly on a wire rack. Unroll sponge, spread with warm jam and roll up again.