Preheat the oven to 180C/350F degrees
Grease and line a rectangle baking tin with parchment paper.
Beat the egg whites until stiff peaks form.
In another bowl, beat the egg yolks and erythritol together.
Add the coconut flour, baking powder, salt, vanilla, ginger, cinnamon, nutmeg and all spice. Combine well.
Gently fold in the egg whites and combine thoroughly.
Pour into the baking tin and smooth evenly.
Bake for 20 minutes until firm and golden.
Remove from the oven and place on another piece of parchment paper.
Using the parchment paper on the top (will be the one used for baking), gently roll up the cake.
Watch your hands and don’t burn yourself! Best to let it cool slightly before rolling. This is to keep the sponge in the correct shape before adding the filling.
Allow to cool.
Whip the cream until stiff.
Gently unroll the cake, remove the top layer of parchment paper and spread the whipped cream evenly over the sponge.
Using the outer layer of parchment paper roll up the sponge again.
Eat any excess filling that squeezed out!
Decorate as you wish.
Slice, eat and enjoy!