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
Coffee cream

Beat eggs in a 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 a moderate oven (350 degrees) 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:

2 c. cream for whipping
1/4 c. 10x powdered sugar
Chocolate curls
4 tsp. instant coffee
1 tsp. vanilla

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, reroll; 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. To make chocolate curls, shave thin slices from a square of unsweetened chocolate with a vegetable peeler.