1. Heat your oven to 350°F and line a jelly roll pan with parchment paper, letting it come up the sides a bit.
2. In a clean bowl, beat egg yolks with flour, milk, and salt until smooth—about 2 minutes of whisking does it.
3. In another squeaky-clean bowl, whip egg whites until soft peaks form (if you can wait that long—they look so pretty at this stage).
4. Gently fold the whites into the yolk mixture, being as gentle as you can manage. Pour onto your prepared pan and spread evenly.
5. Bake for 10-12 minutes until the top springs back when lightly touched. While it bakes, mix your chopped spring onions with a pinch of salt.
6. The second it comes out, flip the cake onto a clean kitchen towel and carefully peel off parchment. Spread the spring onion mixture over the warm cake, then roll it up using the towel to guide you.
7. Let it cool seam-side down for about 10 minutes before slicing.

Notes:

• Seriously, work quickly when rolling—warm cake is your friend here
• Every oven runs differently, so trust your eyes more than the timer
• Room temperature eggs whip better, but if you forgot to take them out early, just put them in warm water for a few minutes

Storage Tips:

• Wrap tightly and keep in the fridge for up to 3 days
• Don’t microwave leftovers—they turn rubbery
• Best served at room temperature or just slightly chilled