Preheat the oven to 175C/350F
Place the egg whites into a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Add vanilla and whisk on medium/high until combined.
Add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
In a separate bowl, sift the coconut flour and baking powder together.
Gently fold the sifted dry mix into the egg mixture in 3 lots.
Pour into a greased and lined loaf baking tray measuring 22cm (w) x 30cm (l). Any size around this would be fine. Altering the size will change the thickness of the roll. Too thick will make it unrollable, too thin and it will crack and break
Bake for 13 min, or until a skewer comes out clean.
Immediately transfer onto a tea towel lined with baking paper.
From the short end, roll the cake into a log. Leave wrapped and rolled until cooled.
When cooled (I put mine in fridge to speed up the process) unroll.