Brush bottom and sides of a 15 by 10 inch jelly roll pan with vegetable oil; line with wax paper, and oil and flour wax paper. Set aside. Beat egg yolks at high speed with an electric mixer until tick and pale; gradually add 1/4 cup sugar, beating constantly. Add 1 tablespoon oil and almond extract, stirring well. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan. Bake at 350°F for 8 minutes or until center springs back when touched. Sift powdered sugar in a 15 by 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn onto towel. Carefully peel off wax paper. Starting at narrow end, roll cake and towel together, jelly roll fashion; cool completely on a wire rack, seam side down. Unroll cake, spread with 1 cup Mocha Butter Cream Frosting and carefully reroll without towel. Place, seam side down, on a serving plate. Spread remaining frosting over cake. Diagonally cut a 1 inch slice from one end of cake, and place against top center of cake to resemble the knot of a tree. Score frosting with fork tines to resemble bark. Chill at least one hour. Garnish if desired. Yield: 8 - 10 servings Mocha Butter Cream Frosting 1/2 cup butter or margarine, softened 5 cups sifted powdered sugar 1/3 cup cocoa 1/4 - 1/2 cup cold strong coffee 2 teaspoons vanilla Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, cocoa, 1/4 cup coffee and vanilla, beating well. Add enough remaining coffee to reach desired spreading consistency. Yield: 2 1/2 cups