Preheat the oven to 200°C (400°F/Gas 6). Sprinkle a tablespoon of sugar over a piece of baking paper 30 × 35cm (12 × 14inches), resting on a tea towel.
Brush a 25 × 30cm (10 × 12inch) Swiss roll tin (jelly roll tin) with oil or melted butter and line with baking paper.
Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the extra ½cup sugar and beat until dissolved. Beat in the lightly beaten egg yolks until thick.
Fold in the flour and 2tablespoons hot water. Spread into the tin and bake for 8–10 minutes, or until firm and golden. Turn out onto the sugared paper and peel the paper from the base. Using the tea towel as a guide, roll up loosely from the narrow end. Leave for 20 minutes, or until cooled, then unroll. (This prevents the sponge cracking when rolled with filling.)
Whip the cream and extra tablespoon of sugar until soft peaks form. Spread the roll with jam and top with the cream and strawberries. Re-roll and chill before serving.