SPONGE CAKE ROLL:

4 lg. or jumbo eggs, at room temperature
2/3 c. sugar
1 tsp. vanilla extract
2/3 c. all-purpose flour
1/4 c. confectioners' sugar

Heat oven to 350 degrees. Grease bottom and sides of 15 1/2 x 10 1/2 inch jelly roll pan. Line with waxed paper. Grease pan.

Beat eggs and sugar in bowl with electric mixer until tripled in volume, 10 minutes. Beat in flour, sprinkle in flour. Fold in with spatula until blended. Spread batter in pan.

Bake 13 minutes until golden. Cool pan on rack 10 minutes. Lay a cloth kitchen towel on work surface. Sift with confectioners' sugar.

Invert cake on towel. Remove pan and waxed paper. Roll up cake and towel from narrow end. Cool completely.

FILLING:

1 c. heavy cream, whipping
2 tbsp. sugar
1 tbsp. instant coffee granules
1 tsp. vanilla
2/3 c. chopped almonds

Beat cream, sugar and coffee until stiff. Fold in nuts. Unroll cake, remove towel. Fill with all but 1/2 cup filling, re-roll. Pipe or place dollops of cream on top. Garnish with almonds. Chill 1 hour. Serve cold.