Preheat oven to 190 C. Grease and line a sponge roll tin. Beat egg yolks and sugar, until thick and creamy. Carefully fold in the mincemeat and flour. Beat the whites until stiff the fold into the mixture. Pour into prepared tin. Bake for about 12 minutes or until just cooked. Turn onto a sheet of baking paper which has been lightly dusted with icing sugar. Roll up with the paper from a long side. Cool. Whip the cream until thick, add one to three tablespoons of icing sugar to taste and the brandy. Carefully unroll the cooled roulade and spread with the cream. Roll up again and lightly dust with icing sugar. Place on a serving plate.