This is an incredibly easy and fluffy roll cake topped with almonds. Start by preheating your oven to 350F/180c then line a baking tray with parchment paper. Separate 6 eggs from the whites and place them in two different bowls. Add half a teaspoon of vanilla extract in the egg yolks with granulated sugar then beat the yolks and sugar until the mixture gets fluffy and pale then set that aside.

Combine milk and oil together and set it aside. Start beating the egg whites until it gets bubbly then add 70 grams of sugar in two addition. Mix well after the first addition before adding the next batch. Once added, mix until the meringue reaches a stiff peak. Add about one-third of the meringue to the egg yolk mixture and fold gently, add the second and third batches while scooping and tossing.

Be gentle while folding the meringue in the egg yolk mixture. Once you have a homogenous mixture. sift in cake flour and continue folding until you don’t see any more flour. Add the milk and oil mixture and continue mixing with a spatula to the end, switch to a spatula and gently fold everything in. Make sure everything is blended evenly and you have a smooth batter.

Pour the batter into the prepared baking sheet and flatten the surface then drop the pan a few times on the counter to get rid of trapped air bubbles in the batter. Bake in a preheated 350F/180C oven for 13 to 15 minutes. Be careful not to overbake the cake as it will crack when you roll it.

Remove the cake once baked and place it on a wire rack. Into a small bowl, combine sugar and water and heat it up to make sure the sugar is dissolved then set it aside. For the cream, add heavy cream, granulated sugar and vanilla bean in a mixing bowl and start to whip it until fluffy. Once the cake is cold, Invert it over parchment paper and trim the edge then apply the cake syrup over the cake and add the cream over the cake and spread it.

Roll the cake then tighten it with a towel and let it chill in the fridge for one to two hours. Once chilled, apply the cream on top of the cake and coat with baked almonds flakes then slice and serve.


  • Egg white: 170g | 6oz (from about 5 large eggs)
  • Granulated sugar for meringue: 70g | 2.5oz
  • Egg yolks: 100g | 3.5oz (from about 6 large eggs)
  • Granulated sugar for yolks: 30g | 1oz
  • Roasted almond flakes 1/4 cup
  • Vanilla beans: 1/4 pod
  • Cake flour: 85g | 3oz
  • Milk: 30g | 1oz or 2 Tbsp
  • Oil: 50g | 1.8oz (I used olive oil but you can use any other regular oil)

Bake at 355F | 180C for about 13-15mins

Cake syrup;

  • Granulated sugar: 30g | 1oz
  • ¬†Water: 30g | 1oz


  • Heavy cream: 250g | 8.8oz
  • Granulated sugar: 8g | 0.3oz
  • Vanilla beans 1/4 pod