Chocolate roll cake recipe

INGREDIENTS:

1. Egg - 4 (room temperature)
2. Maida flour - 6 tablespoon (tbsp.)
3. Coco powder - 3 tablespoon (tbsp.)
4. Sugar - 4 tablespoon (tbsp.)
5. -- For icing --
   1. Icing sugar - 150 grams
   2. Unsalted butter - 2 teaspoon (tsp.)
   3. Coco powder - 2 teaspoon (tsp.)
   4. Vanilla essence - 1 teaspoon (tsp.)
   5. Milk - a needed.

PREPARATION:

1. Cover a baking tray with butter paper and keep it aside.
2. Pre heat the oven to 160 centigrade.
3. -- Making the Icing --
   1. Sift icing sugar and coco powder under section "For icing".
   2. Mix icing sugar, coco powder, unsalted butter, vanilla essence, milk as needed, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).
4. Sift maida flour, coco powder together.
5. In a bowl break the eggs, add sugar and beat with a egg beater until it foams well. Should take 5 - 6 minutes. NOTE: the more it foams the soft cake will. Make sure the bowl and egg beater is dry or the egg won't foam.
6. Now add the maida flour and mix softly. Don't mix too much or the cake will not be soft.
7. Now spread this cake mixture in the butter paper tray and spread thin and bake for 7 to 10 minutes. Time differ from oven to oven. one way to find out if cake is baked is to poke with a tooth pick and pull the toothpick  should com clean.
9. Free or separate the cake from the butter paper. When the cake becomes warm. Apply the icing to the cake.
10. Now the cake slowly. Now wrap the cake with butter paper, then roll tightly with news paper and keep in freezer (fridge) for and hour.
11. Now slice them and serve.

NOTES:

1. Measurement must be accurate. Bake the cake right away or the result will not be good.