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1
Preheat oven to 350F (180C)..
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2
Grease a 10x15-inch jelly roll pan.
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3
Line the pan with wax paper and grease the paper.
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4
In the bowl of an electric mixer, beat the egg yolks and sugar.
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5
Sift the flour with the salt, baking powder, and spices.
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6
Add the dry ingredient to the batter.
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7
In a separate bowl, beat the egg whites until stiff and gently fold.
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8
Pour the batter into the prepared jelly roll pan.
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9
Bake for 20 minutes.
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10
Remove from the oven and turn the cake over onto a clean linen dish towel that has been dusted with confectioners' sugar.
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11
Lift off the pan and let the cake cool for 10 minutes.
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12
Peel off the wax paper from the cake.
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13
Carefully roll the cake with the towel, jelly roll fashion, and let the cake remain in this position on a rack for 20 to 30 minutes while it cools completely.
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14
Spoon a generous amount of the mocha cream onto the inside of the cake, smoothing it to within 1-inch of all the edges.
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15
Roll the cake up to form a log.
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16
Place it seam side down on a platter.
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17
Spread the remainder of the mocha cream over the roll, frosting it evenly.
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18
Run the tines of a fork along the top of the cake roll to create decorative ridges resembling the bark of a tree.
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19
Refrigerate the cake roll until serving time.
