Mix the sponge dough with eggs and water. Cover a baking tray with parchment paper. Spread the dough evenly on the tray and bake at 225 degrees or convection oven 175 degrees on middle shelf for 15-20 min.
Turn the baked sponge out onto a damp tea towel. Remove the parchment paper. Cut the sponge cake into 12 squares, spread with jam and roll up each square.
Place the rolls on a plate with the “seam” facing down. Stir through powdered sugar and juice of one lemon. Fill the icing into a freezer bag.
Cut a bag tip into small pieces and write the name on each of the rolls.
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