Ingrédients pour Chocolate Cinnamon Cake Roll
- 4 large eggs
- ½ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (plus additional for dusting)
- ½ cup water
- 1 teaspoon coffee flavored liqueur
- 1½ cups heavy whipping cream
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
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Comment préparer Chocolate Cinnamon Cake Roll
- Preheat oven to 375°F (190°C).
- Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with parchment paper and grease generously.
- In a small bowl, beat 4 large eggs on high speed until thick and lemon-colored (about 5 minutes).
- Pour the egg mixture into a large bowl.
- Gradually beat in 1 ½ cups granulated sugar.
- Beat in ½ cup water and 1 teaspoon coffee liqueur on low speed.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
- Pour batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean.
- Immediately loosen the cake from the edges of the pan.
- Invert the cake onto a clean kitchen towel generously dusted with cocoa powder.
- Carefully peel off the parchment paper.
- Trim off any stiff edges of the cake.
- While still hot, carefully roll the cake and towel together from the narrow end.
- Cool completely on a wire rack (at least 30 minutes).
- Unroll the cake and remove the towel.
- Evenly spread the cinnamon whipped cream filling over the cake (see recipe below).
- Roll up the cake tightly.
- Dust with cocoa powder and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
97g
Fat
29g
Carbs
11g
