Start by carefully separating the eggs into egg whites and yolks.
Next, add the sugar, vegetable oil and prepared spinach to the egg yolks. Mix it all together.
Add the flour, cornstarch and using a spatula mix again.*Keep in mind that if you’re using frozen spinach, the mixture will look more dry then if you’re using blended fresh spinach.
Add the salt to the egg whites and using a hand mixer beat the egg whites until stiff peaks form.
Add about half of the egg whites to the spinach mixture and using a spatula, mix all together. Add the second half of the egg whites to the spinach mixture and mix again until it reaches a smooth consistency.
Transfer the spinach mixture onto a baking sheet, covered with parchment paper and spread it evenly. Make sure to use a bigger size paper then the baking sheet. Bake it at 350 °F for 12-15 minutes.When the spinach cake is baked, cover it with another piece of parchment paper and a kitchen towel. Carefully flipp the baking sheet and remove the baking paper that was on the bottom of the baking pan. Let the cake cool completely.
In a mixing bowl combine the cream cheese and heavy cream. Using a spatula mix it together to break down the big chunks of cream cheese. Then using a hand mixer, beat the cream cheese and cream until it reaches a soft and spreadable consistency.
Spread the cream cheese mixture evenly onto the spinach cake and top with the smoked salmon. Then carefully roll all together. Wrap the roll with plastic wrap and refrigerate for at least 2 hours.