5½ Tablespoons cake/pastry flour
4 Tablespoons cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
4 eggs, separated
⅔ cup sugar
1 teaspoon vanilla extract
4 cups whipping cream
2 cups icing sugar
3 tablespoons cocoa
½ teaspoon instant espresso powder
¼ cup soft butter
Preparing the Cake
- Use a large aluminum (NOT a dark non-stick) jelly roll pan this is about 12" x 18" x 1" deep pan. A dark non stick pan will tend to produce a less moist cake. Even an older aluminum pan with old spots and stains will not work as well as a new or near new pan.
- Spray the bottom of the pan with cooking spray and line the bottom and the sides of the pan with parchment paper. You may need two lengths overlapping to cover the bottom and sides.
- Spray the parchment paper with more cooking spray and apply a second layer of paper. Crease along the bottom edges and corners of the pan; you want it to fit tight and square to the bottom of the pan.
- Select a well-laundered tea towel and dampen it with warm water and wring it out thoroughly.
- Select a board or platter big enough to handle the finished cake. If you don’t have a large platter you could also lay out more wax paper on your work surface and then cut the log into suitable lengths later on.
- Preheat the oven to 375℉.
- Sift the flour, cocoa, baking powder and salt into a bowl and whisk together.
- Beat the egg whites in a clean bowl, adding the sugar gradually. Continue to beat until firm, stiff peaks form.
- In a separate bowl beat the egg yolks thoroughly and add the vanilla.
- Gently fold the beaten yolks into the whites.
- Fold in the dry ingredients and gently stir together.
- Pour the batter into the prepared pan and smooth it out and into the corners.
- Bake for 15 minutes.
- Remove the cake and cool briefly, about 5 minutes.
- While the cake cools, lay out the damp tea towel on your counter.
- Pick up the jelly roll pan and turn the cake out onto the damp tea towel. The wax paper will release from the pan and you can then pull it away from the cake.
- Grip the corners of the tea towel and gently roll the cake into a single tube and allow to cool while you prepare the Filling.
Preparing the Filling
- Whip the whipped cream with 3-5 tablespoons of icing sugar.
- Open up the tea towel and in the log, gently spoon in enough whipped cream to fill the entire center.
- Roll the log and place it on your platter with the seam down.
Preparing the Chocolate Frosting
- Dissolve the espresso powder in a few tablespoons of boiling water.
- Beating the icing sugar with the butter.
- Add the cocoa powder and coffee
- Add a bit of whipping cream to make the icing easy to work with.
- Trim off the ends if needed.
- Ice the log and finish by using a table fork to make wiggly lines along the log to simulate bark.