3 eggs
1 C. sugar
1/3 C. water
1 tsp. -flavored liqueur
3/4 C. all-purpose flour
1/4 C. cocoa
1 tsp. baking powder
1/4 tsp. salt
Cocoa
2 T. -flavored liqueur
Cinnamon Whipped Cream
Preheat oven to 375°F. Line 15 1/2 x 10 1/2-inch jellyroll pan with
aluminum foil or wax paper;
grease generously. Beat eggs in small mixer bowl on high speed until
thick and lemon colored,
about 5 minutes; pour into large mixer bowl. Gradually beat in sugar.
Beat in water and 1
teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the
baking powder and salt,
beating just until batter is smooth. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 12 to 15
minutes. Immediately loosen
cake from edges of pan; invert on towel sprinkled generously with
cocoa. Carefully remove toil.
Trim off stiff edges of cake if necessary.
While hot, carefully roll cake and towel from narrow end. Cool on wire
rack at least 30 minutes.
Unroll cake; remove towel. Sprinkle 2 tablespoons liqueur over cake.
Spread with Cinnamon
Whipped Cream; roll up. Sprinkle with cocoa if desired. Refrigerate
until serving time.
Cinnamon Whipped Cream
1 C. chilled whipping cream
3 T. confectioners' sugar
1 T. -flavored liqueur
1 tsp. ground cinnamon
-flavored liqueur
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