MJF Note: Id make the crème pâtissière filling first so its chilled by the time needed.

Preheat the oven to 180°C/gas mark 4 and line a roulade tin with baking parchment

To make the batter, cream the butter and sugar together until light and fluffy. Gradually add the egg yolks, whisking between each addition to combine. Stir in the vanilla and sift over the dry ingredients before folding in. Spread the cake batter evenly in the roulade tin

To make the meringue, whisk the egg whites with a pinch of salt until stiff, but not dry. Gradually, a spoonful at a time, whisk in the sugar until you have a thick, glossy meringue

Spread the meringue over the top of the cake batter and scatter over the flaked almonds. Bake for 35-40 minutes, or until a carefully inserted skewer comes out clean. Leave to cool in the tin on top of a wire rack

In the meantime, make the filling. Put the eggs, egg yolks, vanilla, sugar and cornflour in a heatproof bowl and whisk together until pale and creamy. In the meantime, heat the milk in a saucepan until it just comes to the boil

Pour the hot milk over the egg mixture and whisk together before transferring the mixture back to the pan. Stir continuously over a gentle heat for a minute or two, before increasing the heat and bringing to the boil

Keep stirring the bubbling mixture until the crème pâtissière has thickened. Take the pan off the heat and vigorously whisk in the butter until it has melted. Transfer to a jug and cover in cling film to prevent a skin forming. Once cool, transfer to the fridge

Whip the cream, add the cold crème pâtissière and whisk to combine. You can transfer the filling into a piping bag if you wish

Cut the cake in half and lift one piece onto a serving plate, meringue side down. Pipe or spread the filling generously over before layering the second piece of cake on top

Dust with icing sugar and transfer to the fridge until ready to serve