Mix eggs, rum and sugar for a long time until frothy, then add hot water and finally fold in flour.
Bake on baking paper at 200 C for about 10 to 15 minutes, please check, the sponge cake should be light.
While still hot, turn it out onto sweetened baking paper and roll it up, let it cool down, then stir in the apricot jam and rum and fill the roulade with sugar.