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Chocolate-Cinnamon Cake Roll




Source of Recipe


Internet


List of Ingredients




3 eggs
1 cup sugar
1/3 cup water
1 teaspoon coffee liqueur
3/4 cup Gold Medal® all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Baking cocoa
2 tablespoons coffee liqueur
Cinnamon Whipped Cream (below)


Recipe



Heat oven to 375ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil; generously grease.

Beat eggs in small bowl with electric mixer on high speed about 5 minutes until thick and lemon colored. Pour eggs into large bowl. Gradually beat in sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake. Spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Refrigerate any remaining cake roll.

Cinnamon Whipped Cream

1 cup whipping (heavy) cream
3 tablespoons powdered sugar
1 tablespoon coffee liqueur
1 teaspoon ground cinnamon

Beat all ingredients in chilled small bowl with electric mixer on high speed until stiff.