Whisk eggs and sugar till light. Slowly
add in flour and milk powder. Mix well. Make sure not to over fold.
Stir in corn oil. Pour batter into a 12" x 9" Swiss-roll tin.
Bake at 160 Celsius until the surface turns golden brown. Cool sponge
thoroughly on wire racks and spread a layer fruit jam on the surface.
Cut the ice-cream into cylindrical blocks and roll in the sponge. Wrap
the roll in cellophane paper and return to freezer. Cut into slice