Chocolate-Cinnamon Cake Roll
Chocolate-Cinnamon Cake Roll
3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp coffee-flavored liqueur
3/4 cup all-purpose flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
Cocoa
2 Tbsp coffee-flavored liqueur
Cinnamon Whipped Cream
Preheat oven to 375 deg F
Line 15 1/2 x 10 1/2-inch jellyroll pan with aluminum foil or wax paper; grease generously
Beat eggs in small mixer bowl on high speed until thick & lemon colored, about 5 min; pour into large mixer bowl
Gradually beat in sugar
Beat in water & 1 tsp liqueur on low speed
Gradually add flour, 1/4 cup cocoa, the baking powder & salt, beating just until batter is smooth
Pour into pan
Bake until wooden pick inserted in center comes out clean, 12 to 15 min
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with cocoa
Carefully remove toil
Trim off stiff edges of cake if necessary
While hot, carefully roll cake & towel from narrow end
Cool on wire rack at least 30 min
Unroll cake; remove towel
Sprinkle 2 Tbsp liqueur over cake
Spread with Cinnamon Whipped Cream; roll up
Sprinkle with cocoa if desired
Refrigerate until serving time
Cinnamon Whipped Cream
1 cup chilled whipping cream
3 Tbsp confectioners’ sugar
1 tbsp coffee-flavored liqueur
1 tsp ground cinnamon
Beat all ingredients in chilled bowl until stiff
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