Preheat your oven to 400℉ (200℃) and prepare a jellyroll pan lined with parchment paper, spraying it lightly with baking spray.

Sift together the plain flour and espresso powder in a mixing bowl until well combined.

Beat the egg whites with sugar using an electric mixer on medium speed until medium peaks form, about 3-5 minutes. Set aside.

In a separate bowl, beat the egg yolks, whole eggs, and remaining sugar until it reaches ribbon stage, around 5-10 minutes.

Gently fold the beaten egg whites into the yolk mixture, then fold in the sifted flour and espresso mixture until no dry streaks remain.

Pour the batter into the prepared jellyroll pan and bake for 8-10 minutes until edges start to pull away and center springs back.

While warm, carefully roll the cake using the parchment paper and allow it to cool completely for about 30 minutes.

Beat the cream with powdered sugar, vanilla extract, and coffee liqueur until soft peaks form, then fold in mascarpone cheese until smooth.

Once cooled, unroll the cake, spread half of the filling evenly over it, roll it back up tightly, and frost the outside with remaining filling.

Dust the frosted cake with cocoa powder and trim the ends at an angle before serving.