Chocolate-Espresso Roulade - cooking recipe

Ingredients

Cake
1/2 cup cake flour (not self-rising)
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
5 large eggs, at room temperature and separated
3/4 cup granulated sugar
2 tablespoons instant espresso coffee powder
2 teaspoons vanilla extract
confectioners' sugar, for dusting
Filling
1 cup cold heavy whipping cream
1/4 cup cold mascarpone cheese or 1/4 cup sour cream
1/2 cup confectioners' sugar
1 tablespoon instant espresso coffee powder
1 teaspoon vanilla extract
Glaze
1/2 cup heavy whipping cream
6 ounces semisweet chocolate, chopped
2 teaspoons instant espresso coffee powder
2 2 tablespoons corn syrup or 2 tablespoons dark corn syrup
dark chocolate shavings, for garnish (optional)

Preparation

Cake: Heat oven to 400 degrees.
Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
Gradually beat in 1/2 cup of the sugar until incorporated.
Continue to beat on high speed just until stiff yet billowy peaks form.
Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
Fold in remaining whites until incorporated.
Spread in prepared pan; smooth the top.
Bake 12 minutes or until top puffs up and springs back when gently pressed.
Let cool 2 minutes on wire rack.
Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
Invert cake onto towel.
Remove pan; peel off foil.
Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
For filling, beat filling ingredients in a large bowl until stiff peaks form.
Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
Roll up cake; place seam side down on cutting board.
With a serrated knife, trim both ends of cake roll.
Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
Place cake on wire rack over waxed paper.
Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
Garnish top of cake with chocolate shavings, if desired.
Chill cake until glaze is set.
Cake can be refrigerated up to 6 hours before serving.