1. Preheat the oven to 375 degrees F.  Line a 10 x 15-inch jelly roll pan with parchment and grease the pan well and press a piece of parchment paper into the pan, making sure it adheres to the bottom and side of the pan.  The, gently spray the parchment paper as well.
2. Add the eggs to your stand mixer and mix on high for 5-10 minutes - the eggs should turn VERY pale and you should have "soft" peaks when you lift the beaters.  It is better to "over-whip" then "under-whip".
3. While the eggs are beating, combine all the remaining cake ingredients in a large bowl and stir to combine the ingredients.
4. When eggs are VERY light and fluffy, take 1/3rd of the egg mixture and mix it into the bowl with the remaining cake ingredients.  You do not have to be gentle - this step is to "loosen" up the cake batter a little before folding it into the egg whites.
5. For the cake batter into the remaining egg whites, being careful not to deflate the eggs.  When no white streaks remain, pour the batter onto the baking sheet and gently spread it into a thin layer.  Bake the cake for 15-20 minutes or until it springs back when touched.
6. Remove the cake from the oven and using the parchment paper, remove the cake from the baking tray and place it on a cooling rack.  Wait approximately 10 minutes before placing  a second piece of parchment paper over the cake.  Place a second cooling rack over the parchment paper and carefully flip the cake onto the new parchment paper and cooling rack.  Peel the original (now the top) piece of parchment paper off the cake and allow the cake to cool for an additional 10-20 minutes.
7. Once cake has cooled but is still slightly warm, use the parchment paper to carefully roll the cake into a cylinder, starting at the shorter end.  Allow the cake to cool at room temperature.

Prepare the frosting:

1. Beat together the butter and cream cheese until light and fluffy.  Add in 1 cup of sweetener, salt and vanilla.  Beat until fully combined.  Taste and add additional sweetener if desired.

Assemble the Cake:

1. Once cake has fully cooled, carefully unroll the cake.  Take the frosting and spread it all over the cake (there will probably be too much frosting so save what is left for decorations), leaving 1/4 inch border around the cake.  Once again, roll the cake back up, seam side down and place it in the fridge to allow the frosting to firm, about 2 hours.
2. If there is any extra frosting, place it in a small ziplock bag, trim off a small corner of the bag and drizzle the extra frosting over the cake.