This one will make your tail curl!

CAKE:

6 egg whites (room temp.)
3/4 c. sugar
6 egg yolks
1/3 c. unsweetened cocoa
1 1/2 tsp. vanilla
Dash salt
Confectioners' sugar (to sprinkle over cake when done)

FILLING:

1 1/2 c. chilled heavy cream
1/2 c. confectioners' sugar
1/4 c. unsweetened cocoa
1 tsp. vanilla
2 tsp. instant coffee powder

Grease bottom of 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Line with wax paper that has been lightly greased. Preheat oven to 375 degrees. In a large bowl, beat egg whites at high speed, until soft peaks form.

Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. With same beater, beat yolks at high speed, adding remaining 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes, until very thick. At low speed, beat in cocoa, vanilla and salt until just smooth. Gently fold the cocoa mixture into the beaten egg whites just until they are blended.

Spread evenly in pan. Bake 15 minutes until surface springs back when touched.

Sift confectioners' sugar onto a 15x10 inch clean linen towel. Turn cake out onto towel and peel off wax paper.

Roll up jelly roll fashion, starting with the short end, towel and all. Cool completely on rack, seam side down. (At least 1/2 hour.) To make filling, combine ingredients in bowl. Beat with mixer until thick, then refrigerate.

Unroll cake, gently removing towel; spread with filling to within 1 inch of the edge. Reroll, placing seam side down on plate. Cover loosely with foil. Refrigerate. (At least one hour before serving.) To serve, sprinkle with confectioners' sugar.

If I cane make this, so can you!!!