3 ea Eggs; Lg 1/4 t Salt
1 c Sugar 1 x Cocoa
1/3 c Water 2 tb Coffee-Flavored Liqueur
1 t 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 t Cinnamon Ground
1 t 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