Title: Chocolate-Cinnamon Cake Roll
Categories: Chocolate Cake
Yield: 10 Servings
| 3 | | Eggs; Lg |
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1 | ts | Coffee-Flavored Liqueur |
| 3/4 | c | Unbleached Flour; OR |
| 1 | c | Cake Flour |
| 1/4 | c | Cocoa |
| 1 | ts | Baking Powder |
| 1/4 | ts | Salt |
| | | Cocoa |
| 2 | tb | Coffee-Flavored Liqueur |
| 1 | c | Whipping Cream; Chilled |
| 3 | tb | Powdered Sugar |
| 1 | tb | Coffee-Flavored Liqueur |
| 1 | ts | Cinnamon Ground |
~------------------------CINNAMON WHIPPED CREAM---------------------------
Heat the oven to 375 degrees 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 tsp 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.