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Chocolate-cinnamon Cake Roll

Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts

3    Eggs, Lg
1  cup  Sugar
1/3  cup  Water
1  teaspoon  Coffee-Flavored Liqueur
3/4  cup  Unbleached Flour, OR
1  cup  Cake Flour
1/4  cup  Cocoa
1  teaspoon  Baking Powder
1/4  teaspoon  Salt
2  tablespoons  Coffee-Flavored Liqueur
    -----Cinnamon Whipped Cream-----
1  cup  Whipping Cream, Chilled
3  tablespoons  Powdered Sugar
1  tablespoon  Coffee-Flavored Liqueur
1  teaspoon  Cinnamon Ground

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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