Mix the batter very gently. Once you start folding in the egg whites and dry ingredients, be sure to use a rubber spatula and mix in a very gentle method through the middle and around the sides. This will ensure that all that air you just beat into the egg whites doesn't deflate! And this air is essential to the cake rising in the oven and baking up into a light & fluffy sponge.


Do not over-bake the cake! Over-baking the cake may cause your cake to crack when it's rolled up. Watch your cake closely starting at the 12 minute mark! Oh and if don't already have one, get yourself an internal oven thermometer so you know exactly what temperature it is :).


Roll the cake up immediately after it comes out of the oven. A cold cake will be too stiff and crack when you try to roll it up. So once it comes out of the oven, immediately turn it out onto greased parchment paper and roll it up into a loose swirl.


Chill the rolled-up cake for no more than 30 minutes. We don't want the cake to get too cold and stiff or it may crack when it's unrolled. I find that 20-30 minutes in the fridge brings it to the perfect temperature to be unrolled (mostly) without melting the cream filling.


Don't unroll the cake completely. We've spent all of this time making this cake and don't want it to crack now! So it's best to play it safe and unroll it only half way. Hold up the rolled half with one hand while you spread the cream filling onto the inside of the cake. Then, carefully roll the cake back up!