5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.
( I doubled recipe proportions and got 3 trays measuring 13" x 10" x 1" each)
2. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.
3. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
4. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
5. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake).
6. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
7. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
( I omitted this step and spread swiss meringue buttercream instead)
8. Frost cake. Using a fork, make lines resembling tree bark.
( I used swiss meringue buttercream. Click here for recipe)