Coconut Cream Roll

Directions

1. 1
   Preheat the oven to 425°F. Whisk the egg whites until stiff then, while still beating, slowly add the vanilla essence, a pinch of salt and 1/3 cup sugar. Stir in the egg yolks one at a time then fold in the flour, custard powder and baking powder. Transfer to a 12 x 15 inch baking tray lined with parchment paper and bake for 8-10 minutes.
2. 2
   Sprinkle a clean kitchen towel with sugar then remove the sponge from the oven and immediately turn it out onto the prepared towel. Remove the parchment paper then roll up from the long edge and allow to cool.
3. 3
   Heat 2 tbsp sugar in a small frying pan, stir in the almonds and caramelize until golden. Spread out onto a baking sheet lined with parchment paper, allow to cool then chop. Soak the gelatin powder according to package instructions.
4. 4
   In a bowl, mix remaining sugar, 5 oz of coconut flakes, sour cream and the soaked gelatin. Beat the cream until stiff, then fold into the sour cream mixture. Carefully fold in the chopped almond brittle.
5. 5
   Unroll the sponge, spread 3/4 of the cream mixture over it, then re-roll and refrigerate for 1 hour. After 1 hour, remove from the fridge, cover with the remaining cream and sprinkle with the remaining coconut flakes.