Hazelnut cream swiss roll: fluffy and yummy!

INGREDIENTS
4 eggs, separated
120 g (1 cup) all-purpose flour
120 g (⅝ cup) sugar
250 g (1 ¼ cups) hazelnut paste
A pinch of salt
Powdered sugar for serving

METHOD
1. Preheat the oven to 190°C/374°F.
2. In a large bowl beat egg whites with a pinch of salt using a hand mixer. When the egg whites start to foam up, start adding sugar in portions and continue working with the hand mixer until stiff peaks form.
3. Whisk egg yolks slightly and carefully fold them into the egg whites, followed by sifted flour. Make sure to keep the mixture as airy as possible and not overwork it.
4. Spread the batter on the parchment-covered baking sheet and bake for 12 minutes. Carefully roll the hot cake layer and set aside for 15 minutes.
5. Unroll the cake and spread hazelnut cream all over. Roll the cake again and let the roll chill in the fridge for 1 hour.
6. Unwrap the roll and serve, dusted with powdered sugar.