Chocolate Ice Cream Roll

Beat egg yolks, sugar and salt until thick.

Beat egg whites separately until soft peaks form.

Fold egg yolk mixture in beaten egg whites.

Combine flour and cocoa and fold in the eggs mixture with essence.

Spread into a greased baking tray with lined with butter paper and bake in a pre-heated oven for 10 to 12 minutes at 190 degrees C.

Cool for 5 minutes.

Remove butter paper and spread jam on the inside of the cake.

Place ice cream in the center and roll the cake to form a log shape.

For Frosting: Combine sugar and cocoa and beat in the milk, butter and vanilla.

Spread over the cake and serve.