Heat oven to 375 degrees. Line jelly roll pan 15 1/2 x 1 inch, with aluminum foil or wax paper;grease generously. Beat eggs in small mixer bowlon 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 cake from edges of pan;invert on towel sprinkled generously with cocoa.Carefully remove foil.Trim off stiff edgesof cake if neccesary.
0 Out of 5 from
You can add this Chocolate-Cinnamon Cake Roll recipe to your own private DesktopCookbook.