Step by step method

1. Line a 35 x 25 cm baking pan with baking paper; grease the paper with Stork Bake.
2. In a large bowl, beat egg yolks on high until light and fluffy.
3. Gradually add half the sugar, beating until thick and light in colour.
4. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
5. With clean beaters, beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth of this into the first mixture. Fold in remaining egg whites until no streaks remain.
6. Spread batter evenly in prepared pan. Bake at 180°C for 12 - 15 minutes or until cake springs back (do not over bake). Cool for 5 minutes; invert onto a linen towel dusted with castor sugar. Peel off baking paper. Roll up in the towel, starting with a short side. Unroll cooled cake; spread with caramel condensed milk. Roll up again. Place on serving platter; chill.
7. Cut off an end piece at a slant. Use this to form the side branch.
8. In a bowl, beat icing ingredients until smooth. Ice the cake. Using a fork, make lines resembling tree bark.
9. Sprinkle with Flake and dust with icing sugar to look like light snow has fallen on the branch.