Add jam, butter, milk and water to a pot and bring to a boil.
Pour hot liquid into blender.
On medium speed add eggs one at a time.
Once eggs are incorporated increase speed and add flour and blend until smooth.
Transfer to a cream whipping canister.
Charge with 2 compressed air charges and refrigerate for 1 hour.
Shake well and expel a portion cake batter into a plastic deli container or paper cup.
Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).
Chill cake once cooked and pull into pieces.