4 eggs
3/4 c. sugar
1/2 tsp. vanilla
1/4 c. sifted flour
1/4 c. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Coffee cream

Beat eggs in medium size bowl; beat in sugar gradually until mixture is thick. Stir in vanilla. Sift dry ingredients together and fold in. Pour into a greased and waxed paper lined jelly roll pan, 15x10x1. Bake in moderate oven (350 degrees) 8 to 12 minutes, or until top springs back when lightly pressed.

Turn cake out onto a clean towel sprinkled with more sugar; peel off paper. Roll up cake, wrap in towel, cool.

COFFEE CREAM:

2 c. cream for whipping
1/4 c. confectioners' sugar
4 tsp. instant coffee
1 tsp. vanilla
Chocolate curls

Beat cream with sugar, coffee and vanilla until stiff in a large bowl. Unroll cake carefully; spread evenly with half of the cream mixture; reroll. Frost with remaining cream mixture; sprinkle with chocolate curls. Chill roll 1 hour, or until serving time. Slice crosswise into 1 inch thick servings.

Note: To make chocolate curls, shave thin slices from a square of unsweetened chocolate with a vegetable parer.