Categories: Chocolate, Cakes/choc. 
      Yield: 6 servings 
  
      2 tb Unsalted butter                   1/4 ts Salt 
      5 lg Eggs, separated                     1 tb Cold water 
    1/2 c  All-purpose flour                   3    Egg yolks 
    3/4 c  Granulated sugar                    1 ts Unflavored gelatin 
    1/3 c  Plus 2 tb unsweetened cocoa         2 tb Instant coffee powder 
      1 ts Vanilla extract                   1/2 c  Granulated sugar 
    1/2 ts Salt                                1 ts Vanilla extract 
    1/2 ts Baking powder                     1/4 c  All-purpose flour 
           Coffee Cream Filling                1 c  Heavy cream 
  1 1/2 c  Milk                            
  
  Rich and delectable, this showy dessert makes an elegant finale to any 
  dinner. The coffee and cream flavors are the perfect complement to the 
  chocolate sponge roll. 
   
  1. Position a rack in the center of the oven and preheat to 400 degrees F. 
  Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and 
  grease and lightly flour the paper. 
   
  2. Prepare the chocolate roll. Melt the butter in a small pan and let it 
  cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of 
  the cocoa, and the baking powder. 
   
  3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of 
  the sugar, and the melted butter until light, about 1 minute. Whisk in the 
  vanilla. With a spoon, stir in about half of the dry ingredients. 
   
  4. In a large, deep bowl combine the egg whites and salt; with an electric 
  mixer, beat until soft peaks just begin to form. Gradually beat in the 
  remaining 1/2 cup sugar, beating just until stiff, glossy peaks form. 
   
  5. Fold about one-fourth (or a large spoonful) of the egg whites into the 
  egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites 
  and partially fold together. Sift the remaining dry ingredients over the 
  top and quickly and gently but thoroughly fold together until no streaks 
  remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just 
  until the center top springs back when lightly touched. 
   
  6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel. 
  Invert the cake onto it and peel off the paper (if it has stuck or is 
  stubborn, lightly brush the paper with water before peeling off). With a 
  long, sharp knife or a serrated knife, trim away about 1/2 inch from each 
  edge. Start along one long side, roll up, jelly roll fashion. Wrap in the 
  towel and let cool to room temperature. 
   
  7. While roll cools, prepare the coffee cream. In a medium-sized saucepan 
  over low heat, scald the milk until tiny bubbles appear around the edges of 
  the surface. Place 1 tablespoon cold water in a cup and sprinkle the 
  gelatin over it. Let soften until needed. 
   
  8. In a medium-sized bowl stir together the sugar, flour, and salt. 
  Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan 
  over moderately low heat and, stirring constantly, cook until the mixture 
  thickens and comes to a simmer. Whisk in the egg yolks and continue cooking 
  and stirring until the mixture comes to a boil. Remove from the heat and 
  stir in the coffee powder and dissolved gelatin until smooth; stir in the 
  vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper 
  placed directly on the surface, and cool just to room temperature. 
   
  9. Assemble the roll. Using chilled bowl and beaters, whip the cream until 
  stiff. Give the coffee cream filling a good stir and fold in about 
  one-fourth of the whipped cream to lighten. Turn the lightened coffee 
  filling into the whipped cream and fold together. 
   
  10. Carefully unroll the chocolate cake onto a board. Spread all of the 
  coffee cream over it, making it thicker along the side where you will begin 
  to reroll and leaving about 1 inch uncoated along the other long side. 
  Reroll the chocolate cake to enclose the filling. Leave it on the board, 
  seam side down, cover, and chill until set, at least 4 hours or overnight. 
  Trim the ends and cut into slices. Serve cold. 
   
  From: Jim Fobel's Old-Fashioned Baking Book