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1
Heat oven to 375 degrees fahrenheit.
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2
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease.
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3
Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon coloured.
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4
Pour eggs into large bowl; gradually beat in 1 cup sugar.
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5
Beat in water and vanilla on low speed.
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6
Gradually add flour, baking powder and salt, beating just until batter is smooth.
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7
Pour into pan, spreading batter to corners.
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8
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
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9
Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
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10
Carefully remove foil.
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11
Trim off stiff edges of cake if necessary.
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12
While hot, carefully roll cake and towel from narrow end.
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13
Cool on wire rack at least 30 minutes.
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14
Beat whipping cream, 2 tablespoons sugar and the coffee in chilled medium bowl until stiff.
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15
Unroll cake; remove towel.
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16
Spread whipped cream mixture over cake.
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17
Roll up cake.
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18
Frost.
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19
FROSTING - Thoroughly mix cocoa and butter in medium bowl.
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20
Beat in powdered sugar on low speed.
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21
Stir in vanilla and hot water.
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22
Beat until smooth and of spreading consistency.
