3 ea Eggs; Lg 1/4 ts Salt
1 c Sugar 1 x Cocoa
1/3 c Water 2 tb Coffee-Flavored Liqueur
1 ts Coffee-Flavored Liqueur 1 c Whipping Cream; Chilled
3/4 c Unbleached Flour; OR 3 tb Powdered Sugar
1 c Cake Flour 1 tb Coffee-Flavored Liqueur
1/4 c Cocoa 1 ts Cinnamon Ground
1 ts Baking Powder
~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.
Yields
10 servings
