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1
Cake: Heat oven to 400 degrees.
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2
Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
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3
Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
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4
In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
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5
Gradually beat in 1/2 cup of the sugar until incorporated.
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6
Continue to beat on high speed just until stiff yet billowy peaks form.
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7
Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
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8
At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
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9
Fold in remaining whites until incorporated.
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10
Spread in prepared pan; smooth the top.
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11
Bake 12 minutes or until top puffs up and springs back when gently pressed.
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12
Let cool 2 minutes on wire rack.
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13
Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
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14
Invert cake onto towel.
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15
Remove pan; peel off foil.
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16
Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
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17
For filling, beat filling ingredients in a large bowl until stiff peaks form.
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18
Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
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19
Roll up cake; place seam side down on cutting board.
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20
With a serrated knife, trim both ends of cake roll.
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21
Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
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22
For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
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23
Place cake on wire rack over waxed paper.
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24
Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
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25
Garnish top of cake with chocolate shavings, if desired.
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26
Chill cake until glaze is set.
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27
Cake can be refrigerated up to 6 hours before serving.
