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1. Preheat the oven to 400°F. With a pastry brush, coat the bottom and sides of a 10½-by-15½-inch jelly-roll pan with 1 tablespoon of butter. Line the pan with a 20-inch-long strip of wax paper and let the extra paper extend over the ends.
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2. Brush the remaining butter over the paper and sprinkle it with 2 tablespoons of flour, tipping the pan from side to side to spread it evenly. Turn the pan over and rap it sharply to remove the excess. Set aside.
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3. With a whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to form unwavering peaks on the beater when it is lifted from the bowl. In another bowl and with the same beater, beat the egg yolks, sugar and salt together until thick and lemon colored.
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4. Then sprinkle the remaining 4 tablespoons of flour on top of the egg whites, pour the yolks over them and, with a rubber spatula, fold together lightly but thoroughly, using an over-under cutting motion rather than a stirring motion.
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5. Pour the batter into the pan, spread it into the corners with a spatula, and smooth the top. Bake in the middle of the oven for 8 minutes, or until the cake begins to come away from the sides of the pan.
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6. Remove the cake from the oven and carefully turn it out on a fresh sheet of wax paper. Gently peel off the layer of paper on top of the cake and, starting at one long edge, roll the cake into a loose cylinder. Set aside to cool to room temperature.
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7. To assemble the cake, unroll it and spread the top evenly with rum cream filling. Roll up the cake and place it on a serving plate. Just before serving, sprinkle the top and sides of the cake liberally with confectioners' sugar.
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