Whisk eggs and sugar with a mixer to increase the volume up to four times about 5 minutes.
Sift flour through a sieve and add to the mixture. Whisk until smooth.
Preheat oven to 400°F (200°C). Cover a baking tray with baking paper. Pour the mixture into a baking tray about 5 mm thick (0.1 inches). Bake about 10 minutes until golden brown. Do not overdo it, because thin biscuit can become dry. During baking, do not open the oven to for volume of the roulade.
Cooked cake, carefully, without removing from the baking paper, put on a kitchen towel and roll it. Wrap only warm cake to prevent crack. Place it seam side down. Leave to cool.
The cooled cake removes from the baking paper. Spread the surface with jelly or jam. Carefully roll it, the shortest end to the shortest end, using the paper to help you.
Cut it. Optionally, sprinkle with powdered sugar. Enjoy your meal!!!