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Print this Recipe    Chocolate Roll 06

Chocolate-cinnamon Cake Roll

3 eggs
1 c sugar
1/3 c water
1 ts coffee-flavored liqueur
3/4 c unbleached flour, or 1 c cake flour
1/4 c cocoa
1 ts baking powder
1/4 ts salt
cocoa
2 tb coffee-flavored liqueur

1 c whipping cream, chilled
3 tb powdered sugar
1 tb coffee-flavored liqueur
1 ts cinnamon

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.

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