For key visual process steps, refer to the body of the blog post.

Make the cake:

• Preheat oven to 375°F/191°C.
• Prepare a 9" by 13" baking sheet by lining it with parchment paper. Set aside.
• In a large bowl, add in the egg yolks, 30g granulated sugar, pinch of salt, vegetable oil, cooled coffee and vanilla extract.
• Whisk until combined.
• Sift in cake flour and stir or whisk until just incorporated. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and begin whipping on medium-low speed until foamy.
• Add in cream of tartar, and gradually increase the speed.
• Gradually add in the remaining 30g granulated sugar, and continue whipping until the egg white meringue reaches soft peaks.
• Take about ⅓rd of the whipped egg white meringue and fold it into the coffee egg yolk batter to lighten using a spatula.
• Continue folding in the egg whites in ⅓rd additions, until all incorporated into the batter.
• Pour batter into the prepared baking tray.
• Give the tray a few taps on the counter to release any trapped air bubbles.
• Smooth the surface with an offset spatula.
• Bake at 375°F/191°C for 13-15 minutes, or until the top of the cake is springy and dry to the touch.
• Remove the cake and bang the tray on the counter to prevent shrinkage.
• Transfer the cake to a wire rack to cool (not completely).

Make the coffee cream filling:

• In a mixing bowl, combine heavy whipping cream, espresso powder, and powdered sugar.
• Whip until the coffee cream reaches firm peaks. Be careful not to overwhip or it will turn to butter.

Assemble:

• While the cake is slightly warm, peel off the parchment paper.
• Transfer the cake to a large clean parchment paper.
• Spread the coffee cream on the surface of the cake and smooth with an offset spatula.
• Beginning from one end (long or short, up to you), roll the cake all the way, ending with the seam side facing down.
• Wrap up the cake with parchment and seal the ends.
• Place onto a tray and into the fridge to set for 4 hours.

Serve:

• Trim off the edges of the cake using a sharp serrated knife.
• Decorate with additional whipped cream and coffee beans as a garnish.
• Cut the cake into slices and serve as a dessert, or a snack.