1.Preheat oven to 200°C/400°F. Grease 25cm x 30cm (10-inch x 12-inch) swiss roll pan; line with baking paper, extending paper 5cm (2-inches) above long sides.
2.Beat eggs in medium bowl with electric mixer about 5 minutes or until thick and creamy. Gradually beat in sugar, about a tablespoon at a time; beat until dissolved between additions. Fold in sifted flour, then the combined butter, coffee and water. Spread mixture into pan
3.Bake cake about 15 minutes. Turn immediately onto baking paper sprinkled with combined sifted cocoa and extra sugar. Trim edges from cake. Using baking paper as a guide, roll up cake from short side; stand 2 minutes. Unroll cake; cool.
4.To make liqueur cream dissolve coffee in the water; cool. Beat coffee mixture, liqueur and cream in small bowl with electric mixer until soft peaks form. Spread cake with liqueur cream; roll up cake.
It is fine to use just 1 x 300ml carton of cream for this recipe.Note