Crack the eggs into a bowl, add the sugar, and beat very well with an electric mixer until the mixture is light and fluffy, about 10 minutes.
Sift the flour into the egg mixture and fold it in gently with a spatula using bottom-to-top movements.
Grease a piece of parchment paper with butter and place it on a baking sheet. Pour the batter onto the paper and spread it out evenly.
Bake in a static oven at 220°C (430°F) for about 7 minutes.
As soon as it is baked and still hot, flip the sponge cake over onto another sheet of parchment paper. Carefully peel off the top layer of parchment paper.
Spread the hazelnut cream evenly over the sponge cake.
While still warm, roll up the cake tightly using the parchment paper. Wrap it in the paper and refrigerate for at least 30 minutes.
Remove from the fridge, unwrap, dust with powdered sugar, and slice to serve.
Cook it hands-free.
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