Passover Chocolate Roll

CRUST

 * 6 		egg whites-
 * 6 		egg yolks
 * 3/4 	cup 	Sugar
 * 1/3 	cup 	Unsweetened cocoa
 * 2 	tsp 	vanilla(*)
 * Dash salt
 * Keep at room temperature for at least 1 hour

FILLING

 * 1 1/2 	cup 	heavy cream, chilled
 * 1/2 	cup 	confectioner's sugar
 * 1/4 	cup 	Unsweetened cocoa
 * 2 	tsp 	Instant coffee
 * 1 	tsp 	vanilla(*)

Directions
Grease the bottom of a 15 ½x10 ½x1" jelly-roll pan; line with waxed paper, grease lightly. Preheat oven to 375 in a large bowl of an electric mixer beat egg whites at high speed until soft peaks form when beaters are slowly raised. Add ¼ cup Sugar, 2 t at a time, beating until stiff peaks form when beater is slowly raised. With same beaters beat yolks at high speed, adding the remaining ½ cup of Sugar 2 t at a time, until mixture is very thick-about 4 minutes. At low speed beat in cocoa, vanilla and salt just until smooth. With wire whisk or rubber scraper using and under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended(no egg white should show). Spread evenly in the pan, bake 15 minutes, just until the surface springs back when gently pressed with fingertip. Sift confectioner"s Sugar in a 15x10" rectangle, on a clean linen towel. Turn cake out onto Sugar, lift off pan, peel paper off of cake. Roll up cake jelly-roll fashion, towel and all, starting at the short end. Cool completely on rack, seam side down- at least 30 minutes. To make the filling: combine filling ingredients in medium bowl. Beat using an electric mixer until thick and then refrigerate. Unroll cake, spread with fillin to 1" from the edge, reroll/ refrigerate 1 hour before serving.<BR> To serve sprinkle with confectioner"s Sugar.<BR> You may make this cake a week ahead, then freeze it wrapped in foil.<BR> Let stand at room temperature for 1 hour before serving.<BR> (*) pure vanilla has alcohol and therefore is not kosher for passover.<BR> Either leave it out or find vanilla without the alcohol.