Chocolate-cinnamon Cake Roll

Ingredients

• Servings: 10
• 3 large eggs
• 1/4 teaspoon salt
• 1 cup sugar
• cocoa
• 1/3 cup water
• 2 tablespoons coffee-flavored liqueur
• 1 teaspoon coffee-flavored liqueur
• 1 cup whipping cream, chilled
• 3/4 cup unbleached flour or 1 cup cake flour
• 3 tablespoons powdered sugar
• 1/4 cup cocoa
• 1 tablespoon coffee-flavored liqueur
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

Recipe

• 1 heat the oven to 375 degrees f.
• 2 line a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with aluminum foil or waxed paper, grease generously.
• 3 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.
• 4 gradually beat in the sugar.
• 5 beat in the water and 1 tsp of liqueur on low speed.
• 6 gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
• 7 pour into the jelly roll pan.
• 8 bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
• 9 immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
• 10 carefully remove the foil.
• 11 trim off the stiff edges of cake if necessary.
• 12 while hot, carefully roll the cake and towel up, together, from the narrow end.
• 13 cool on a wire rack at least 30 minutes.
• 14 unroll the cake; remove the towel.
• 15 sprinkle 2 tb of the liqueur over the cake spread with cinnamon whipped cream; roll up.
• 16 sprinkle with cocoa, if desired and refrigerate until serving time.
• 17 cinnamon whipped cream:
• 18 beat all of the ingredients in a chilled bowl until stiff.