Preheat oven to 200 degrees, 10 minutes before baking. Grease 25* 30 cm swiss roll pan; line the pan with baking paper, bringing paper 5cm over edges, grease the baking paper.

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, 1 tbsp at a time, beating until dissolved between additions. With motor operating, add egg yolks, one at a time, beating until mixture is pale and thick. Meanwhile sift flour 3 times. Pour hot milk/water down side of the bowl; add triple sifted flour. Working quickly, use plastic spatula to fold milk and flour through egg mixture. Pour mixture into prepared pan, gently spreading mixture evenly into corners.

Bake cake in the preheated oven for about 8 minutes or until the top of cake feels soft and springy when touched lightly with fingertips. Meanwhile, place a piece of baking paper cut the same size as cake on board; sprinkle evenly with extra sugar. When cooked, immediately turn cake onto sugared paper, quickly peeling away the lining paper. Working rapidly, use serrated knife to cut away crisp edges from all sides of cake.

Using hands gently roll cake loosely from one of the short sides; unroll, spread evenly with jam. Roll cake again, from same short side, by lifting paper and using it to guide the roll into shape. Either serve jam roll immediately with cream or place onto wire rack to cool.