- 4 eggs, separated
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 5½ tablespoons cake/pastry flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons cocoa powder
- 4 cups whipping cream
- icing sugar
- 2 cups icing sugar
- 3 tablespoons cocoa
- ½ teaspoon instant espresso powder
- ¼ cup soft butter
- whipping cream
Preparing the Cake
- Use a large aluminum (NOT a dark non-stick) jelly roll pan that is about 12 x 18 x 1″.
- Spray the bottom of the pan with cooking spray and line the bottom of the pan with parchment paper.
- Select a well laundered tea towel and dampen it with warm water and wring it out thoroughly.
- Select a cutting board or flat platter big enough to handle the finished cake. If you don’t have this you could also lay out more wax paper on your work surface.
- Preheat the oven to 375̊ F.
- Sift the flour, cocoa, baking powder and salt into a bowl and whisk together.
- Beat the egg whites in a clean bowl of your mixer, 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 whipping cream with 3-5 tablespoons of icing sugar.
- Open up the tea towel and gently spoon enough whipped cream into the log to fill the entire center.
- Roll up 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.
- Beat 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 of the cake if needed.
- Ice the log and finish by using a table fork to make wiggly lines along the log to simulate bark.