Preparation Steps

• Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with foil and spray with flour cooking spray.
• Beat eggs on high speed for 3 minutes until frothy and dark yellow. Add sugar, brewed coffee, and vanilla extract and mix well.
• Whisk together cocoa powder, salt, baking powder, and all purpose flour. Fold into wet ingredients until just blended.
• Spread batter evenly in the prepared pan using a spatula. Bake for 10 minutes until cake springs back when lightly touched.
• While cake bakes, lay a clean kitchen towel on the counter and sprinkle generously with powdered sugar. Immediately turn the baked cake onto the towel and carefully remove foil.
• Starting at the short end, roll the cake up tightly in the towel. Let it cool completely rolled up, at least 1 hour or overnight.
• Unroll the cooled cake carefully. Let ice cream soften for 5 minutes then spread evenly over cake. Roll up cake tightly without the towel.
• Wrap the rolled cake in plastic wrap and freeze for at least 4 hours before serving.
• When ready to serve, remove plastic wrap, frost with whipped cream or Cool Whip, and top with sprinkles if desired.
• Store leftover cake slices in an airtight container and refreeze if needed. Best with Cool Whip topping.