• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoon instant coffee granules
• 4 large eggs, seperated
• 3/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons powdered sugar
• 1 quart vanilla ice cream, softened
• 5 (1.4 ounce) English toffee-flavored candy bars, crushed (1 cup)
• 1 cup whipping cream, whipped

Directions

Grease a 15 x 10 inch jellyroll pan.  Line the bottom of pan with wax paper; grease and flour wax paper.  Set aside.

Sift together first 4 ingredients; set aside.  Beat egg yolks in a large mixing bowl at high speed of an electric mixer unthil thick and pale.  Gradually add 1/4 cup sugar; beating well.  Stir in vanilla.  Set aside.

Beat egg whites at high speed until foamy.  Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves ( 2 to 4 minutes).  Gently fold into egg yolk mixture.  Gradually fold in 15 minutes or until cake springs back when lightly touched in the center.

Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel.  when cake is done, immediately loosen from sides of pan and turn out onto sugared towel.  Peel off wax paper.  Starting at narrow end, roll up cake and towek together; place the seam side down on a wire rack to cool completely.

Unroll cake, spread evenly with vanilla ice cream.  Sprinkle 2/3 cupcrushed candy bars over ice cream.  Reroll cake without the towel.  Cover nd freeze until firm.  To serve, slice cake and top each slice evenly with whipped ceam and the reamining 1/3 cup crushed candy bars.  Yields 1 filled cake roll.  (5 to 6 servings)