The best delicious Chocolate-cinnamon Cake Roll recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate-cinnamon Cake Roll recipe today!
Hello my friends, this Chocolate-cinnamon Cake Roll recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate-cinnamon Cake Roll is amazingly delicious, and addictive, everyone will be asking for more Chocolate-cinnamon Cake Roll.
What Makes This Chocolate-cinnamon Cake Roll Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-cinnamon Cake Roll.
Ready to make this Chocolate-cinnamon Cake Roll Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 Eggs; Lg
1 c Sugar
1/3 c Water
1 ts Coffee-Flavored Liqueur
3/4 c Unbleached Flour; OR
1 c Cake Flour
1/4 c Cocoa
1 ts Baking Powder
1/4 ts Salt
Cocoa
2 tb Coffee-Flavored Liqueur
1 c Whipping Cream; Chilled
3 tb Powdered Sugar
1 tb Coffee-Flavored Liqueur
1 ts 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.
From
Yields
10 Servings
Leave a Reply