• Preheat the oven to 375F/180C. Line a 15x10" baking tray with parchment paper and set aside.
• In a separate bowl, combine the flour, baking powder, and salt in a bowl. Set aside.
• Crack three eggs, separating the whites and yolks into two large bowls. Reserve the other two eggs for later.
• Beat the egg whites until they become white and frothy.
• Gradually add ¼ cup of sugar to the egg whites, whisking until stiff peaks form or for about 2 to 4 minutes.
• Then, combine the remaining two eggs with the egg yolks and beat them together for an additional 2-3 minutes.
• Add the remaining sugar (¾ cups), water, and vanilla extract to the egg yolk mixture and whisk for another minute.
• Gently stir in the flour mixture until just combined. Do not to over mix.
• Carefully fold the whisked egg whites into the batter, ensuring the mixture retains its light and airy texture.
• Pour the batter into the prepared baking tray and bake for 10-15 minutes. While the cake is baking, sprinkle icing sugar onto a clean cloth for later.
• Once the cake is done, carefully invert the pan onto the cloth dusted with icing sugar.
• Remove the parchment paper and place a fresh sheet on the inverted cake. Roll the cake from one side to the other and allow it to cool.

Cake Roll Topping

• Whip double or heavy cream with sugar for 3-5 minutes or until stiff peaks form. Transfer this whipped cream to a piping bag fitted with a nozzle and set aside for later.
• Chop fresh raspberries and set aside.
• Once the cake roll has cooled, gently unroll it and add whipped cream and fresh raspberries. Then gently roll the cake to form a cake roll. Reserve some of the whipped cream and a few raspberries for the cake topping.
• Frost the cake roll with whipped cream and smooth with a cake smoother, then coat the roll with almond flakes.
• Finally, frost the roll with more whipped cream and top with fresh raspberries.
• Serve and enjoy your luscious Almond Cake Roll!