Chocolate-cinnamon cake roll
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Chocolate-cinnamon cake roll
  Cakes    Rolls  
Last updated 6/12/2012 12:57:44 AM. Recipe ID 20375. Report a problem with this recipe.
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      Title: Chocolate-cinnamon cake roll
 Categories: Cakes, Desserts
      Yield: 10 servings
      3 ea Eggs; Lg
      1 c  Sugar
    1/3 c  Water
      1 t  Coffee-Flavored Liqueur
    3/4 c  Unbleached Flour; OR
      1 c  Cake Flour
    1/4 c  Cocoa
      1 t  Baking Powder
    1/4 t  Salt
      1 x  Cocoa
      2 tb Coffee-Flavored Liqueur
      1 c  Whipping Cream; Chilled
      3 tb Powdered Sugar
      1 tb Coffee-Flavored Liqueur
      1 t  Cinnamon Ground
  ~------------------------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.

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Recipe ID 20375 (Apr 03, 2005)

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