Preheat oven to 350°F (175°C).

Sift all-purpose flour (maida) in a bowl.

In a large bowl, beat eggs with a hand mixer on high until thick and fluffy (2-3 minutes).

Add hot water and beat for a few more seconds.

Add sugar and beat until well combined (couple of minutes).

Gently fold in the sifted flour.

Add vanilla extract and fold again.

Line a 13x9 inch cake tray with aluminum foil and grease with butter.

Pour batter into the tray, tap to spread evenly.

Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Flip the cake onto a cooling rack and let cool completely.

In a mixing bowl, combine heavy whipping cream and sugar.

Beat on low speed, gradually increase, and beat until soft peaks form.

Add instant coffee powder and continue beating until stiff peaks form.

Flip the cooled cake onto greased aluminum foil, smooth side down.

Spread whipped cream evenly.

Gently roll the cake from one end.

Wrap the cake in aluminum foil and refrigerate for about an hour.

Remove from refrigerator, cut into pieces, and serve.