• Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
• Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract.
• Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
• Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or overnight).

Assemble Cake

• Once the cake has cooled, unroll it carefully. Leave ice cream on the counter to soften for 5 minutes. Spread ice cream in an even layer on the cake. Roll up tightly, cover with plastic wrap, and re-freeze for at least 4 hours before serving.
• When ready to serve, remove cake from the freezer and remove plastic wrap. Place on serving plate and frost with whipped cream or Cool Whip. Top with sprinkles.
• (Extra cake can be placed in a resealable container and re-frozen. This works best with Cool Whip, but whipped cream will be fine too.)