Beat the egg whites until stiff then mix in the egg yolks little by little and then mix in the sugar

Fold in the sifted flour gradually then add the grated lemon rind

Line a shallow baking tin with buttered grease proof paper

Pour in the batter and bake in a medium oven for approx 10 mins

Remove carefully from the baking tray and place on another piece of grease proof paper sprinkled with the icing sugar - leave to cool for a few minutes

Cover with the whipped cream and then carefully roll up the cake

Place on a plate and sprinkle with a little more icing sugar and a few flaked almonds