Chocolate cinnamon cake roll

Yield: 10

Measure Ingredient
3 larges Eggs
1 cup Sugar
⅓ cup Water
1 teaspoon Coffee-Flavored Liqueur
¾ cup Unbleached Flour, OR
1 cup Cake Flour
¼ cup Cocoa
1 teaspoon Baking Powder
¼ teaspoon Salt
Cocoa
2 tablespoons Coffee-Flavored Liqueur
1 cup Whipping Cream, Chilled
3 tablespoons Powdered Sugar
1 tablespoon Coffee-Flavored Liqueur
1 teaspoon Cinnamon Ground

Heat the oven to 375øF. Line a jelly roll pan, 15½ X 10 ½ 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, ¼ 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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