5 eggs, separated at room temp.
1 c. 10X sugar
1/8 tsp. salt
Cocoa

1. Preheat oven to 400 degrees. Grease 15 1/2" x 10 1/2" jelly roll pan; line bottom with waxed paper, grease and flour paper.

2. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed gradually sprinkle in 1/2 cup 10X sugar beating thoroughly after each addition. Continue beating until the egg whites stand in stiff glossy peaks, set aside.

3. In small bowl with same beaters and with mixer at high speed, beat egg yolks until thick and lemon colored. Reduce speed to low, beat in salt, 1/2 cup 10X sugar and 3 tablespoons cocoa, occasionally scraping bowl with spatula. With wire whisk or spatula gently fold yolk mixture into beaten whites just until the mixture is blended.

4. Spread batter evenly in pan and bake 15 minutes or until top springs back when lightly touched with finger. Prepare a clean cloth towel by sprinkling it with cocoa.

5. When cake is done, with small spatula immediately loosen edges from side of pan, invert cake onto prepared towel. Gently peel waxed paper from bottom of cake. Roll towel with cake from narrow end, jelly roll fashion. Cool completely, placing it seam side down on wire rack. Meanwhile, prepare Mocha Cream Filling.

6. When cake is cool, unroll from towel. Evenly spread Mocha Cream Filling on cake almost to the edges. Starting at the same narrow end, roll up cake, without the towel this time. Place cake seam side down on platter.

7. Prepare Chocolate Icing: spread over top and down sides of roll. Keep roll refrigerated until ready to serve.

MOCHA CREAM FILLING:

1 c. heavy cream
1/2 c. cocoa
1/4 c. 10X sugar
1 tbsp. instant coffee

In medium bowl with mixer at medium speed beat ingredients until stiff peaks form.

BUTTER CREAM FROSTING:

1 lb. 10X sugar
1/2 c. butter
3-4 tbsp. milk or half and half
1 1/2 tsp. vanilla
1/8 tsp. salt
3 squares unsweetened chocolate

Melt and cool chocolate squares. In large bowl beat all ingredients until smooth and of good spreading consistency.

Personal Note: A family favorite at Christmas. Also, chocolate icing can be put on with decorator tube to resemble tree bark.