In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
Add water, oil, and vanilla. Sift in flour and baking powder. Gently fold in, not to lose any volume.
Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.
To shape cake roll: while still warm, spread cake with jam, let it cool 2 minutes, then spread with dip. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snugly into shape. Sit the cake seam side down.
Slice into portions with a bread knife or chill until ready to serve.
Per serving (1 slice): Calories 170, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 60 mg, Carbohydrate 25 g (Fiber 1 g, Sugars 14 g), Protein 7 g.