Preheat your oven to 350°F (175°C). This step is crucial for achieving the perfect sponge texture.
Line a rimmed baking sheet with parchment paper and lightly sprinkle it with potato starch to prevent sticking.
In a large mixing bowl, beat the 6 large eggs and 6 tablespoons of sugar together until the mixture is light and fluffy, resembling a pale ribbon.
In another bowl, whisk together 5 tablespoons of potato starch and 1 tablespoon of sifted cocoa powder. Gently fold this dry mixture into the egg mixture, being careful not to deflate the eggs.
Drizzle in the 2 tablespoons of oil and fold gently to combine. Pour the batter into the prepared baking sheet, spreading it evenly.
Bake in the preheated oven for about 12-15 minutes, or until the cake is set and springs back when touched.
Once baked, remove the cake from the oven. While it’s still warm, carefully roll the cake with the parchment paper into a log shape. Let it cool completely.
In a bowl, beat the 6 ounces of whipped cream cheese and 3/4 cup of sugar until smooth. This will be your delicious filling.
Once the cake has cooled, gently unroll it and spread the cream cheese mixture evenly over the surface. Roll it back up gently, without the parchment paper this time.
Melt the 3 1/2 ounces of milk chocolate and 3 1/2 ounces of white chocolate together using a double boiler or microwave. Stir in 1 teaspoon of instant coffee granules and 1-2 teaspoons of water until smooth and glossy.
Place the rolled Roulade on a serving platter and pour the caramel chocolate glaze over the top, allowing it to drip down the sides.
Chill the roulade in the refrigerator for at least an hour before slicing. This allows the flavors to meld beautifully.
