Mix the egg whites with a pinch of salt until it becomes a hard meringue. Gradually add 1 tablespoon of sugar, egg yolks, oil and cocoa flour mixed with sifted flour.
Wallpaper a 35/25 cm tray with foil and put the top in the oven for 20 minutes (toothpick test). Roll it while it is hot in the foil in which it baked or a damp towel.
For the cream mix the cream oil with whipped cream and essence until it hardens.
Fill the roll top with cream and let it cool for 2 hours.
Remove the roll, decorate it with icing and let it cool again for a few hours.