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Eggs - 4
Sugar - 3/4 cup
Vanilla  - 1/2 tsp
Sifted flour - 1/4 cup
Dry cocoa - 1/4 cup
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Coffee cream 


  • Beat eggs in a medium size bowl, beat in sugar gradually until mixture is thick; stir in vanilla.
  • Sift dry ingredients together and fold in.
  • Pour into a greased and wax paper-lined jelly roll pan (15*10*1).
  • Bake in moderate oven for 25 minutes at 350 degrees or until top springs back when lightly pressed.
  • Turn cake out onto a clean towel sprinkled with more sugar; Peel off paper. 
  • Roll up cake, wrap in towel, cool.
When making Mocha log:
  • Work quickly in rolling up the warm cake, lifting towel from the back to make the cake roll and keep it fro cracking. Once it is started, you will be surprised how easily the cake just turns over and over- almost by itself.
  • Wrap the towel tightly around the cake and let it stand to cool completely.


Whipping cream - 2 cups
Sugar- 1/4 cup
Instant coffee powder - 4 tsp
Vanilla  - 1 tsp
Chocolate curls

  • Beat cream with sugar, instant cofee powder; and vanilla until stiff in a large bowl.
  • Unroll cake carefully, spreadd evenly with half of the cream mixture; reroll.
  • Frost with remaining cream mixture; sprinkle with chocolate curls.
  • Chill roll one hour, or until serving time.
  • Slice crosswise into about 1" thick servings.
To make chocolate curls, shave thin slices from a square of unsweetened chocolate with a vegetable parer.

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