Follow these detailed steps to create your Chiffon Coffee Cake Roll with Kahlúa Whipped Cream:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
2. Combine Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. Mix Sugar and Egg Yolks: In another bowl, whisk the granulated sugar with the egg yolks until creamy. Add the vegetable oil, water, vanilla extract, and coffee extract (if using). Beat until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
5. Beat Egg Whites: In a separate clean bowl, beat egg whites until stiff peaks form. This process will ensure a light and fluffy cake.
6. Fold in Egg Whites: Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the batter.
7. Pour Batter: Spread the batter evenly in the prepared jelly roll pan.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until the top springs back when lightly touched.
9. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a clean kitchen towel that has been dusted with powdered sugar, peeling away the parchment paper.
10. Roll the Cake: Starting from one edge, gently roll the cake up in the towel, making sure to keep it tight. Allow it to cool completely in this rolled position.
11. Prepare Whipped Cream: In a mixing bowl, combine heavy whipping cream, Kahlúa, granulated sugar, and vanilla extract. Whip until soft peaks form.
12. Unroll the Cake: Once the cake is completely cool, unroll it carefully and spread the Kahlúa whipped cream evenly over the surface.
13. Roll Back Up: Reroll the cake without the towel, creating a beautiful log shape.
14. Chill: Place the rolled cake on a serving platter and refrigerate for at least 30 minutes before serving.
15. Dust with Powdered Sugar: Just before serving, dust the top with powdered sugar to enhance its presentation.