1. Preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius.

2. In a large mixing bowl cream the softened butter and half of the granulated sugar until light and fluffy.

3. Add the egg yolks one at a time beating well after each addition.

4. Beat in the milk then the flour mixture with the baking powder.

5. Spread the batter evenly in a rectangular baking pan measuring 30 by 40 centimeters or 12 by 16 inches and lined with parchment paper.

6. Beat the egg whites until stiff peaks form then gradually add the remaining granulated sugar beating until stiff and shiny.

7. Spread the meringue mixture evenly over the batter in the prepared pan and sprinkle with almond flakes.

8. Bake in the preheated oven for 30 minutes or until the edges are golden brown.

9. Remove from the oven and let cool completely on a wire rack then peel off the parchment paper.

10. Beat the whipped cream until stiff peaks form.

11. Wash dry and hull the raspberries reserving some whole raspberries for garnishing.

12. Spread the whipped cream over the cooled cake then top with the raspberries.

13. Roll up the cake tightly and garnish with raspberries and a sprig of mint if desired.