Step 1

Preheat oven to 350°F. Lightly grease 18 x 13-inch rimmed baking sheet, line with parchment paper, and lightly grease parchment. Set aside

Step 2

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.

Step 3

Whisk in egg yolks, oil, coffee, and espresso powder until a smooth batter forms.

Step 4

Using a stand mixer with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.

Step 5

Increase speed to medium-high and whip until stiff peaks form, 1 ½ – 2 minutes.

Step 6

Transfer ⅓ of whipped egg whites to batter and whisk gently until mixture is lightened.

Step 7

Using a rubber spatula, gently fold remaining egg whites into batter.

Step 8

Pour batter into prepared sheet tray and spread evenly with offset spatula.

Step 9

Firmly rap sheet tray on counter 3 times to remove large air bubbles from batter.

Step 10

Bake in preheated oven until cake springs back when pressed lightly in center, 12-14 minutes. While cake bakes, soak clean dish towel in water and wring out thoroughly. (You’ll use this to roll up the cake)

Step 11

Transfer sheet tray from oven to wire rack. Immediately run knife around edge of sheet, then carefully invert cake into 2nd wire rack. Carefully remove parchment.

Step 12

Lay damp towel over cake and invert first wire rack over towel.

Step 13

Invert cake and remove rack from top.

Step 14

Starting from short side, gently roll cake and towel together into jelly roll shape.

Step 15

Let wrapped cake cool on rack, seam side down, for 1 hour.

Step 16

Bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Let cool

Step 17

In a bowl of a mixer fitted with a whisk attachment, whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 – 7 minutes.

Step 18

Add the sweetened condensed milk in thirds, whipping for about 5-10 seconds after each addition. Be sure to scrape the bottom of the bowl after each addition.

Step 19

When cake is completely cooled, gently unroll cake with short side parallel to counter edge (innermost edge of cake will remain slightly curled; do not flatten).

Step 20

Brush espresso syrup over side of cake that is facing up. Don’t wet the cake too much. (You will not use all the syrup)

Step 21

Spread filling evenly over cake, leaving ½-inch margin on each short side.

Step 22

Reroll cake, leaving towel behind as you roll.

Step 23

Wrap in plastic wrap and refrigerate for at least 20 minutes or up to 2 days.

Step 24

Just before serving, brush top and sides of coffee roll lightly with espresso simple syrup.

Step 25

Trim both ends off cake and cut into thick slices by dipping a sharp knife into very hot water and wiping dry between cuts.

Step 26

Serve with an extra dollop of sweetened condensed milk filling.