Pre-heat the oven at 375° F or 180° C. Prepare baking tray (preferably 33cm x 23cm size) and place parchment paper on top.
In a mixing bowl, Crack and place whole eggs.
Using a hand mixer/stand mixer with whisk attachment, beat the eggs in slow speed until light in color.
Add sugar in three batches and continue beating in medium speed until thick and pale.
Sift cake flour into the mixing bowl and fold-in gently until no traces of flour is left.
Pour the batter into prepared baking sheet making sure that it is evenly laid out.
Bake for 20 minutes at 375° F or 180° C. You can test if it's baked by inserting a toothpick and it comes out clean. (NOTE: Bake time may vary depending on oven used)
Remove the cake from the oven and let it cool for 5 minutes. When cool to touch, lay out another parchment paper on top of table and invert cake onto the paper. Gently peel the other wax paper off the top of the cake.
Evenly spread the margarine or softened butter on top of the cake.
Sprinkle sugar on top of the margarine or soften butter.
Roll the cake cross-wise using the parchment paper from one end to the other end. Secure the parchment paper at the sides and chill in the fridge, seam side down, for 5 minutes.
After 5 minutes, take out from the fridge and remove parchment paper. Brush the cake roll with margarine or butter on all sides and sprinkle with sugar. Trim both sides to remove the uneven part of the roll.
Cut into desired size then serve and enjoy! Bon appetit!