Preheat the oven to 350°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.

Use a standing mixer or electric hand mixer to combine egg whites and ¼ cup sugar. Whip on high speed until egg whites form stiff peaks (5-7 minutes).

Meanwhile, whisk together egg yolks and remaining ½ cup sugar until pale and thickened (1-2 minutes).

Whisk in vanilla extract, vegetable oil, and coffee.

Sift flour, cocoa powder, and salt into the egg yolk mixture and stir until combined.

Gently fold the egg whites into the cake batter until most of the white has been incorporated in. Work gently so that you don’t deflate the egg whites too much.

Spread the batter into the prepared jelly roll pan.

Bake 13-15 minutes until a toothpick inserted into the cake comes out clean.

Remove the cake from the oven and allow to cool for 3-5 minutes. Run a knife around the edges to make sure it is completely loose from the pan.

Lay out a clean linen. Dust with a thin layer of cocoa powder.

Turn the cake upside down onto the prepared linen and carefully lift off the pan. Gently peel off the parchment paper. Dust the top of the cake with another light layer of cocoa powder.

Working from one side, slowly roll the cake - the linen will be rolled into the cake. Place the rolled cake on a cooling rack to cool to room temperature - about 60 minutes.

Meanwhile, prepare the filling by beating together the butter and powdered sugar until combined - mixture will be crumbly. Add the vanilla and then slowly drizzle in the heavy cream while beating until a nice fluffy consistency is reached.

Gently unroll the room temperature cake onto a piece of parchment paper or plastic wrap. The two ends will still be curled slightly; it’s best to leave them curled.

Spread the filling over the cake - leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.

Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.

Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.

Prepare the ganache by heating the heavy cream to a simmer. Pour the simmering cream over the chocolate chips and leave to set for 3-5 minutes. Whisk the softened chocolate into the hot cream until a smooth ganache forms.

Pour the ganache over the chilled roll cake and spread to cover the top and sides. Allow ganache to set (about 30 minutes at room temperature or 15 minutes in the refrigerator).

When ready to serve, slice into approximately 1” pieces.