6 eggs, separated
1 cup granulated sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
2 cups heavy whipping cream
1/3 cup powdered sugar
3 tablespoons coffee liqueur or 3 tablespoons strong coffee
chocolate sprinkles and coffee beans for garnish
Preheat oven to 375°F.
Line a jellyroll pan with parchment paper.
Beat together egg yolks with 1/2 cup granulated sugar until light and fluffy.
Stir in flour and the cocoa powder.
In a separate bowl beat egg whites until soft peaks form.
Slowly add the remaining 1/2 cup granulated sugar and beat to stiff peaks.
Fold into egg yolk mixture.
Pour into jellyroll pan, smooth, and bake 25-30 minutes or until done.
Cool slightly then invert cake on to a large clean towel.
Beat heavy whipping cream with powdered sugar.
Add coffee liqueur.
When cake is at room temperature spread on a layer of the coffee cream.
Roll and frost with remaining cream.
Garnish with chocolate sprinkles and coffee beans.