Mocha swiss roll

Cake Directions
Mix together the dry ingredients: Flour, Salt Baking powder, Baking Soda, and only 1/2 Cup Sugar
In a separate bowl, mix the 6 egg yolks, the coffee mixture, and the remainder of milk. This could be done by hand or by a mixer.
Add the dry ingredients with the egg/coffee mixture and than set aside.
In a different bowl, whisk the 6 egg whites with the cream of tarter until it because fluffy with stiff peaks.
Add the remainder of sugar slowly until it is completely incorporated.
Gentle fold in the other mixture until it is completely Incorporated.
Pour the mixture into a greased lined jelly pan.
Bake at 350 degrees for 30 minutes or until it is brown.
While that is making, make the filling and prep the counter for rolling.
Rolling: Take a towel and sprinkle sugar until it is the size of the cake.
Follow the directions below for the filling.
Take the cooked cake and place the cake over the sugar area on the towel, bottom side up.
Remove any wax or parchment paper if used.
Spread the filling throughout the cake.
Slowly but tightly roll the cake using the edges of the towel.
Trim off the ends.

Filling Directions
Direction
Cream the butter in the mixer at a medium speed.
While the mixer is still running, slowly add the powder sugar, 1/4 cup at a time.
Than add the coffee mixture.
Continue to mix the items until it is fully incorporated and has a fluffy texture.