Beat egg whites with cream of tartar till stiff. Gradually add 1/2 cup sugar, and beat till stiff and glossy. In another bowl, beat egg yolks, and gradually add remaining 1/2 cup sugar; add vanilla. Sift dry ingredients, and quickly fold into yolk mixture. Fold in egg whites.
Fit a piece of foil into a 10x15-inch cookie sheet. Grease foil with oil. Pour in batter, and smooth out. Bake at 325° for 20–25 minutes. When done, turn out on cup towel (like linen), peel off foil, and roll up from short side while warm, just as you would jellyroll. Let cool all rolled up.
For Whipped Cream Filling:
First chill the beaters and small bowl of mixer in the freezer. This makes the cream whip faster and to a smoother texture. Whip cream, and sweeten with sugar. Set aside in refrigerator till time to fill the roll.
For Mocha Icing:
Dissolve instant coffee in water. Sift sugar, salt, and cocoa together. Blend both mixtures together with butter in mixer till fluffy. You may have to add more sugar to get the right consistency.
Unroll the chocolate roll, fill with Whipped Cream Filling, and roll up again. Carefully place on platter. Ice with Mocha Icing. If you want to, cut off one slice of the roll and break into three pieces. Roll up each of these to make mock twigs to garnish the iced roll. It is pretty, but not necessary to put some of the icing in a paper cone and run through a large star pastry tube to decorate the edges of the roll. Sprinkle chopped pecans on top, if desired.
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