Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
Add the vanilla extract and almond extract and beat again.
Sift the flour over the beaten mixture and gently fold in.
Pour batter into prepared pan, level out.
Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it's getting too brown}
While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}