• Preheat oven to 350 F and line a 12x18 inch baking sheet with cooking spray.  Line the pan with parchment paper that extends a bit up to the edges of the pan. Grease the parchment paper well with cooking spray, too. 
• Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt and set the mixture aside.
• In another bowl, stir together egg yolks, oil, water, vanilla extract and the cooled coffee mixture. Add half of the flour mixture and mix until incorporated. Add the remaining flour and stir the batter until smooth.
• In the bowl of your stand mixer (or use a handheld mixer), whisk the egg whites until soft peaks form. Gradually add sugar while the mixer is still running and continue to beat until stiff peaks form.
• Using a rubber spatula, add a little amount of the egg whites to the yolk batter and stir until the mixture is smooth and has thinned down a bit. Fold the remaining egg whites to the yolk batter in three additions and stir until the color is uniform. Pour batter into the prepared baking sheet and bake at 350 F for 10-12 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack to let it cool to room temperature.

Make the Coffee Whipped Cream

• In the bowl of your stand mixer, beat together heavy cream and icing sugar until soft peaks form. Add the cooled coffee mixture and beat until the mixture is thick and fluffy.

Roll the Cake

• Dust the top of the cooled cake with icing sugar all over.   Before rolling the cake we need to peel off the parchment paper backing that it baked on. To do this:  Cover the cake with a piece of parchment paper and place another baking pan over it. Turn the cake over, with the rack and all. Remove the wire rack and gently peel off the parchment paper. Reposition the parchment paper over the cake, place another baking pan against the cake again and turn everything over once more. Remove the pan and the parchment. The cake is now facing right side up again.
• Spread the whipped coffee cream over the surface of the cake. Using the parchment paper that is under the cake, lift the short edge of the cake that is closest to you. Start to roll the cake as you continue to lift the parchment paper along. Roll the cake until you reach the opposite end. Wrap the parchment paper over it and even out the roll by shaping it with your hands. Transfer the cake to a serving plate and unwrap it. Chill before serving.