Preheat oven to 360F. Line 12 x 16 jelly roll pan with parchment paper.

• Mix eggs, yolk,  add sugar beating continuously for about 5 minutes.
• In a separate bowl whisk flour, cocoa and baking powder.
• Slowly add oil to the egg mixture, turn off mixer, add dry ingredients and mix with the robber spatula until all ingredients are incorporated.
• Spread batter in prepared pan. Bake for 12 minutes. Cool on a wire rack in a pan.

For filling I:

• Keep butter at room temperature.
• Mix pudding with 1/2 cup of milk.  Pour remaining milk to the saucepan.
• Add sugar 
• Bring to boil
• Add pudding mixture to the boiling milk. Lower the heat and cook until thick.
• Cover with plastic wrap and leave to cool.
• Once cooled beat with the mixer.  Add soften butter little by little and mix until creamy and well blended. 

For the cookie filling:

• Mix ground cookies and sugar;  add melted butter.  Slowly add orange juice.  Depending of the wafer kind you may need little more or less juice.

Spread pudding cream over cake, leave little for the top and sides of cake roll.  Spread the cookie filling along side but not over whole cake. Cut up some of the jaffa cookies and sprinkle over filling.  Slowly roll the cake, spread remaining vanilla cream over and on sides. Drizzle chocolate glaze over the cake roll. Decorate with jaffa cookies.