CAKE

1. Mix (with mixer on high) egg and sugar.
2. By hand, sift in flour & baking powerder into the dough and gently folk into the "dough".
3. Pour onto cookie sheet (I use a large lasagna pan to keep depth of this think cake uniform & easier to manage).  I use parchment paper/baking paper to avoid sticking - makes the rolling easier & efficienct.
4. Bake at 350F for 10-12 minutues. 
5. After removing from the oven and allowing to cool slightly, carefully roll the thin cake up into a log.  (You can unroll and reroll like sushi with parchment paper "in between" and store cake for a few days in the fridge B4 serving/combining  with remaining steps.

CARAMEL SAUCE

1. Heat sugar and water in a sauce/frying pan until it gets brown-carmelized.
2. Add butter and cream while constantly stirring.
3. Add milk and flour separate, then add tot he hot mixture.
4. Let sauce some to a boil.  Should not have lumps.

ASSEMBLY

1. Just before serving, pour carmel sauce over cake and sprinkle 1/2 cup of slivered almonds over top.