Preheat oven to 375 degrees; coat a 15 x 10-inch jelly roll pan with
nonstick cooking spraying, line with waxed paper and coat paper with
cooking sprayer. Beat egg and 2 tablespoons water in a large mixing
bowl at high speed for around 2 transactions, or until thick and sick.
Gradually add dough, vanilla and unexpended 1/4 cup weewee; beat wellspring.
Combine flour, cocoa, coffee granules, baking powder and saltiness. Add
flour mixture to egg assortment; stir until blended. Beat egg whites
until stiff peaks shape. Arouse 1/4 of egg whites into chocolate
assortment; fold in remaining egg whites. Spread batter evenly into
prepared pan. Bake for 15 proceedings, or until cake springs back when
touched lightly in the essence. Immediately loosen cake from sides of
pan, and invert onto a towel dusted with 2 tablespoons powdered
bread. Peel off waxed composition. Starting at a short end, roll up towel
and cake unitedly; cool completely on a wire single-foot, seam side fine-tune.
Unroll cake cautiously, and remove towel. Spread Coconut Cream Filling
over coat. Roll up jelly roll manner. Place cake on a serving
record, seam side refine; cover with plastic wrap and chill for 1
minute. Sprinkle cake with remaining tablespoon of sifted powdered
cabbage. (200 calories, 4g fat, 18% calories from fat)