1.   preheat oven to 150C / 300F and place parchment on a 17 cm X 42 cm (11″ X 17″) baking sheet

Step 1 – Yolk mixture

2.   In 2 bowls (one should be your stand mixer bowl) carefully separate the eggs, putting egg whites into stand mixer bowl (set aside for a later step).

3.   To your egg yolks bowl add the oil, cream mixture, salt and vanilla extract. Mix well with fork, DO NOT whisk, as it will add too much air to the mixture.

4.   Add half of the almond flour stir with fork until lumps are gone then add the second half of the almond flour and cocoa and mix with fork until all lumps are gone and you have a smooth, creamy mixture. Set aside.

Step 2 – Whites mixture

5.   To your bowl with the egg whites add 1 tsp of white vinegar. Whisk at high speed until frothy and large soft peaks have formed.

6.   Start adding sweetener about 1 tbsp at a time, whisking well between additions of sweetener until you have incorporated all the sweetener.

7.   Keep whisking until glossy SOFT peaks form – DO NOT OVERBEAT!

Step 3 - Combine yolk mixture with egg whites

8.   Add about 1 cup of egg whites to your yolk mixture and whisk in vigorously. This makes the egg yolk mixture much easier to fold into the whites without deflating.

9.   Take about half of the remaining egg whites and add to yolk mixture, with a large spatula gently folding together. Repeat with the rest of the egg whites. Try not to deflate the whites.

10.   Pour the mixture onto your parchment-lined baking sheet and with the spatula, evenly distribute and make sure the cake mix has been spread into corners. Gently drop the pan (a few cm/inches) a few times to get the air bubbles out.

11.   Place in medium rack position in oven. Bake for 20-30 minutes (depends how evenly heated and how hot your oven gets). After 20 minutes, test by gently pressing the center of the sponge cake. It should bounce back without being too soft. You may need to bake for a few more minutes as noted above. At this point keep a close watch on the sponge cake as you must not over-bake. If over-baked the cake will not be springy and will be difficult to roll, and will crack if too firm.

12.   When done, take out of oven. Drop pan onto counter a couple of times. While still hot, using a sharp knife or offset spatula, trim around the outside to loosen the sides of the cake from the pan/parchment. Remove cake with the parchment still attached and place on cooling rack and let the cake cool to room temperature.

13.   Place a fresh sheet of parchment on top of the cake. Use your baking pan and gently place it on top while holding it so it does not squish the cake. Take hold of the cooling rack and flip. Remove the cooling rack. With a gentle continuous motion, beginning at one end, peel back the top layer of parchment paper.

14.   Pulling on the bottom sheet of parchment, carefully slide cake base back into the baking pan because in the baking pan it will be easier to frost.

Step 4 – Frost and roll

15.   Using an offset spatula, spread an even layer of the prepared Swiss meringue buttercream frosting (see separate recipe)

16.   Near one end put the OPTIONAL ingredients – I use raspberry jam and sometimes also add a row of fresh raspberries.

17.   Rotate pan so the end with the berries is closest to you. Then, using your parchment paper and your fingers to help guide and tuck the starting end into the center, start to roll in the same way you would roll sushi. In as even of a motion, roll towards the other end. If you have the frosting spill out, just remove excess with your spatula when you are done rolling.

18.   Wrap the Swiss roll in the parchment and fold ends to close wrapping. Place the Swiss roll in the fridge for a minimum of half an hour before serving.

19.   When you are ready to serve, cut into 2 cm or 3/4 inch pieces. Cut only the number of pieces you intend to serve, and re-wrap and refrigerate the remainder. By keeping wrapped in the parchment, your Swiss roll will stay moist and fresh for several days in the fridge.