Chocolate Cinnamon Cake Roll
Ingredients
3 eggs; large
1 C. sugar
1/3 C. water
1 tsp. coffee flavored liqueur
3/4 C. unbleached flour; or
1 C. cake flour
1/4 C. cocoa
1 tsp. baking powder
1/4 tsp. salt
Cocoa
2 Tbsp. coffee-flavored liqueur
1 C. whipping cream; chilled
3 Tbsp. powdered sugar
1 Tbsp. coffee flavored liqueur
1 tsp. cinnamon ground
Cinnamon whipped cream
Cooking Instructions
Heat the oven to 375 degrees. 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, for 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 C. 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, for 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 for at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)