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Add a photoServings: 10
Ingredients
- 3 x Large eggs, Lg
- 1 c. Sugar
- 1/3 c. Water
- 1 tsp Coffee-Flavored Liqueur
- 3/4 c. Unbleached Flour, Or possibly
- 1 c. Cake Flour
- 1/4 c. Cocoa
- 1 tsp Baking Pwdr
- 1/4 tsp Salt
- 1 x Cocoa
- 2 Tbsp. Coffee-Flavored Liqueur
- 1 c. Whipping Cream, Chilled
- 3 Tbsp. Powdered Sugar
- 1 Tbsp. Coffee-Flavored Liqueur
- 1 tsp Cinnamon Grnd CINNAMON WHIPPED
Directions
- 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 possibly waxed paper, grease generously. Beat the Large eggs in a small mixer bowl, on high speed, till thick and lemon colored, about 5 min; 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 in the flour, 1/4 c. of cocoa, the baking pwdr and salt, beating just till the batter is smooth. Pour into the jelly roll pan. Bake till a wooden pick inserted in the center comes out clean, about 12 to 15 min. 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 warm, carefully roll the cake and towel up, together, from the narrow end. Cold on a wire rack at least 30 min. 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 you like and chill till serving time. CINNAMON WHIPPED CREAM:Beat all of the ingredients in a chilled bowl till stiff.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 259 | |
| Calories from Fat 63 | 24% |
| Total Fat 7.14g | 9% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 215mg | 9% |
| Potassium 56mg | 2% |
| Total Carbs 43.17g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 23.56g | 16% |
| Protein 4.75g | 8% |
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