3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12 to 15 minutes or until the cake springs back when lightly touched.
5. While the cake is baking, lay out a clean kitchen towel on the counter and dust it with powdered sugar.
6. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
7. Starting at a short end, gently roll the cake and towel together. Let cool completely.
8. In a refrigerated bowl, whip the heavy cream, powdered sugar, and almond extract until stiff peaks form.
9. Carefully unroll the cake and spread the whipped cream evenly over the surface. Roll the cake again without the towel.
10. Place the cake roll on a serving plate, sewn side down. Chill for at least 1 hour.
11. Before serving, garnish with sliced almonds and a dusting of icing sugar.
Prep time: 20 minutes | Cook time: 12-15 minutes | Total time: about 2 hours | Servings: 8-10 slices ✨✨✨
