Kahlua Cream Roulade

• 5 None eggs
• 3/4 cup plus 1 tbsp sugar
• 1 cup self-rising flour, sifted
• 6 tbsp (3/4 stick) butter, melted
• 1 tbsp instant coffee granules
• 1 tbsp unsweetened cocoa powder, sifted
• None None FOR THE KAHLUA WHIPPED CREAM
• 2 tsp instant coffee granules
• 1 tbsp coffee-flavored liqueur, such as Kahlua
• 1 1/3 cups heavy cream

1. Preheat the oven to 400u0b0F. Grease a 12 x 10-inch baking pan. Line with parchment paper, extending paper 2 inches above long sides.
2. Beat eggs in a large bowl with electric mixer about 5 mins or until thick and creamy. Gradually add 3/4 cup sugar, a tablespoon at a time, beating until dissolved between additions. Mix butter, coffee and 1 tbsp water in a small bowl. Fold sifted flour into batter alternately with coffee mixture. Spread in prepared pan.
3. Bake about 15 mins. Turn out immediately onto parchment paper sprinkled with combined sifted cocoa and 1 tbsp sugar. Trim edges from cake. Using parchment paper as a guide, roll up cake from short side. Let stand 2 mins. Unroll cake; cool.
4. For the Kahlua whipped cream, dissolve coffee in 1 tbsp hot water; cool. Beat coffee mixture, Kahlua and heavy cream in medium bowl with electric mixer until soft peaks form. Spread cake with Kahlua whipped cream; roll up cake.

eggs, sugar, flour, butter, coffee granules, cocoa, kahlua whipped cream, coffee granules, coffee, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/30962 (may not work)