Swiss Roll Cake

Preheat your oven to 180°C. Line your cooking tray with parchment paper.
In a mixing bowl, beat the Goldina Crème for 6 minutes with an electric mixer. The mixture should become very pale and fluffy.
In a large bowl, beat the whole eggs with the sugar and salt using an electric mixer for about 5 to 8 minutes. The mixture should become white, thick, and double (or even triple) in volume.
Add the sifted flour in two batches. Fold it in very gently with a flexible spatula, lifting the mixture from the bottom up to avoid deflating the eggs.
Pour the batter onto the baking sheet, smooth the surface, and bake for 10 minutes. The sponge cake should be barely golden and remain very soft to the touch.
Remove the sponge from the oven. Place a clean (slightly damp) kitchen towel over the sponge, then flip it onto your work surface.
Gently remove the parchment paper.
Immediately spread your Goldina Crème over the entire surface.
Roll the cake up tightly using the dish towel. Top with jam or simply dust with powdered sugar. Let it rest for 15 minutes to set, then trim the edges for a clean finish.