CAKE:

4 eggs
3/4 c. sugar
1/2 tsp. vanilla
1/4 c. sifted flour
1/4 c. dry cocoa (not cocoa mix)
1/4 tsp. baking powder
1/4 tsp. salt

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 inches. Bake in moderate 350 degree oven for 25 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 FILLING:

2 c. whipping cream
1/4 c. confectioners' (10X) sugar
4 tsp. instant coffee
1 tsp. vanilla
Chocolate curls

Beat cream with 10X sugar, instant coffee and vanilla until stiff (in a large bowl). Unroll cake carefully; spread evenly with half of the cream mixture; re- roll cake. Frost with remaining cream mixture; sprinkle with chocolate curls. Chill roll 1 hour or until serving time. Slice crosswise into about 1-inch thick servings.

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