Chocolate Cinnamon Cake Roll

Recipe Ingredients

• 3.00 lg Eggs
• 1.00 c Sugar
• 0.33 c Water
• 1.00 ts Coffee-Flavored Liqueur
• 0.75 c Unbleached Flour, OR
• 1.00 c Cake Flour
• 0.25 c Cocoa
• 1.00 ts Baking Powder
• 0.25 ts Salt
• Cocoa
• 2.00 tb Coffee-Flavored Liqueur
• 1.00 c Whipping Cream, Chilled
• 3.00 tb Powdered Sugar
• 1.00 tb Coffee-Flavored Liqueur
• 1.00 ts Cinnamon Ground

Recipe Directions

• Heat the oven to 375°F.


• Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously.


• Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl.


• Gradually beat in the sugar.


• Beat in the water and 1 t of liqueur on low speed.


• Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.


• Pour into the jelly roll pan.


• Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.


• Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.


• Carefully remove the foil.


• Trim off the stiff edges of cake if necessary.


• While hot, carefully roll the cake and towel up, together, from the narrow end.


• Cool on a wire rack at least 30 minutes.


• Unroll the cake; remove the towel.


• Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.


• Sprinkle with cocoa, if desired and refrigerate until serving time.


• CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff.

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