4 eggs, separated
1 c. sugar
5 tbsp. warm water
1 1/2 tsp. vanilla
Pinch salt
Pinch cream of tartar
1 c. sifted cake flour
1/2 tsp. baking powder
3 tbsp. soft butter
Confectioners' sugar

Beat the egg yolks until lemon colored. Beating constantly, slowly add 3/4 cup sugar. Continue to beat for several more minutes, then slowly beat in the water a tablespoon at a time and finally add the vanilla.

Place the egg whites and salt in another bowl. Beat a few seconds then add cream of tartar. Continue beating until the whites form soft peaks. Slowly beat in the remaining 1/4 cup sugar.

Resift flour with baking powder and gradually fold into the egg yolk mixture alternating with the egg whites.

Butter an 11x17 inch jelly roll pan and line with buttered and floured waxed paper. Pour cake batter into pan, smoothing it out evenly and bake in a 350 degree oven for 15 minutes or until cake is golden brown. Remove from oven and let cool a minute.

Carefully turn upside down onto a dish towel that has been dusted with confectioners sugar. Immediately peel off waxed paper, taking care not to tear cake. Trim off the crisp edges with a knife. Sprinkle cake with confectioners' sugar, cover with a fresh sheet of waxed paper and starting with the short end, roll it up in the towel. While cake is cooling, prepare buttercream.

BUTTERCREAM:

1 c. butter
2 c. sifted confectioners' sugar
3 egg yolks
3 tbsp. instant coffee dissolved in 2 tbsp. hot water and cooled
1 tsp. vanilla
4 tbsp. cocoa
2 tbsp. chopped nuts

Beat the butter until fluffy and then gradually beat in the confectioners' sugar. Then beat in the egg yolks, one at a time, the cooled coffee 1 tablespoon at a time and the vanilla.

Carefully unroll the cake, remove waxed paper and spread it with about 1/2 inch of the buttercream. Roll it up starting with the long side and place it on a serving dish. Add 3 tablespoons of the cocoa to the remaining buttercream and beat thoroughly. Spread the outside of the cake except for the ends with the buttercream. Score the icing with a fork to resemble tree bark. Sprinkle with remaining 1 tablespoon cocoa and chopped nuts. Makes 10 servings.