~------------------------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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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