1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 lg. eggs, separated
Sugar - below
1/4 c. water
Confectioners' sugar
1 c. heavy whipping cream
Mocha icing

1. In small bowl, combine flour, cocoa, baking powder, baking soda and salt. Sift together.

2. heat oven to 350 degrees. Grease and line a 15 x 10 x 1 inch jelly roll pan with wax paper. Grease paper.

3. In large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar until stiff peaks form. Set aside. With same beaters, in small bowl beat egg yolks and 1/3 cup sugar with water and vanilla until thick. Sift flour mixture into egg yolks. Fold in egg whites which have been beaten. Spread evenly in prepared pan.

4. Bake 12-15 minutes. Invert immediately on towel, spread with confectioners' sugar. Carefully peel off wax paper. Roll cake immediately with towel. Cool on wire rack.

5. Filling & Icing: Beat cream with 1 tablespoon sugar until stiff peaks form. Unroll cool cake and spread with cream filling. Reroll and frost with the following: 3 tablespoons butter, 3 tablespoons cold coffee, 1/2 teaspoon vanilla, 1/4 cup cocoa and enough confectioners' sugar for thick frosting. Refrigerate.

Sounds complicated, but it is quick and easy. Delicious! A Christmas tradition at our home!