This is the recipe I use in my cake roll. It tastes great and comes out every time.
Ingredients
2 tablespoons palm shortening or ghee
1 cup plus 2 tablespoons almond flour
1/4 cup arrowroot flour
1/2 cup plus 1 tablespoons firmly packed maple sugar
3 large egg whites room temp (save the yolks for buttercream)
3 large eggs
1/8 teaspoon cream of tartar
Special Equipment:
15 by 10 inch jelly roll pan
Yield:
One 15 by 10 inch cake
Method:
1. Preheat the oven to 425F. Grease and line the jelly roll pan with parchment paper, then grease the top of the parchment paper as well.
2. In a small saucepan, melt the shortening over medium heat, then set aside to cool. Pulse the sugar in a small coffee/spice grinder until fine and powdery and set aside 3 tablespoons. A very fine sugar is important to the texture of the cake.
3. Sift the flowers and sugar together into a bowl and set aside.
4. In a bowl of a stand mixer fitted with a whisk attachment, whip the egg whites till foamy, then add the cream of tartar and continue beating until the mixture looks like softly whipped cream (soft peaks). Add the 3 tablespoons of reserved sugar, then beat on medium high speed till stiff peaks form. Scrape the meringue into a separate clean bowl .
5. Return the bowl to the mixer stand (no need to clean it out) and switch to the paddle attachment. Place the flour mixture and the three whole eggs in the bowl and beat on medium for about 3 minutes. Remove the bowl from the mixer stand and gently fold in the egg whites till only a few white streaks remain. Then gently fold in the cooled shortening.
6. Transfer the batter to the prepared pan, spreading it evenly. Bake for 6 to 8 minutes or till the cake has golden flecks and the top springs back when gently pressed.
7. Lay out a large flour sack towel on your work surface. Dust the towel lightly with arrowroot flour. As soon as you remove the cake from the oven, loosen the edges with a sharp knife, then turn it out onto the towel. Remove the parchment paper. With the short end facing you, tightly roll up the cake using the towel, rolling the away from you. Rolling tightly helps prevent cracking. Let cool completely before using.