1 Egg
1/4 c Hot water — plus
2 tb Hot water — divided
1 c Sugar
1 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Dutch process cocoa
1 tb Instant coffee granules
1 ts Baking powder
1/4 ts Salt
3 Egg whites — room
Temperature
3 tb Powdered sugar — sifted
Coconut Cream Filling —
Separate
Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
nonstick cooking spray, line with waxed paper and coat paper with cooking
spray. Beat egg and 2 tablespoons water in a large mixing bowl at high
speed for about 2 minutes, or until thick and pale. Gradually add sugar,
vanilla and remaining 1/4 cup water; beat well. Combine flour, cocoa,
coffee granules, baking powder and salt. Add flour mixture to egg mixture;
stir until blended. Beat egg whites until stiff peaks form. Stir 1/4 of egg
whites into chocolate mixture; fold in remaining egg whites. Spread batter
evenly into prepared pan. Bake for 15 minutes, or until cake springs back
when touched lightly in the center. Immediately loosen cake from sides of
pan, and invert onto a towel dusted with 2 tablespoons powdered sugar. Peel
off waxed paper. Starting at a short end, roll up towel and cake together;
cool completely on a wire rack, seam side down. Unroll cake carefully, and
remove towel. Spread Coconut Cream Filling over cake. Roll up jelly roll
fashion. Place cake on a serving platter, seam side down; cover with
plastic wrap and chill for 1 hour. Sprinkle cake with remaining tablespoon
of sifted powdered sugar. (200 calories, 4g fat, 18% calories from fat)
Yields
12 Servings