Before stumbling upon this recipe from Betty Crocker, I wasn’t fond of rolls. I’d walk along the pastry aisle of the supermarket and snub them, not really enamoured with the thread of jelly swirling inside. This recipe called for a few drops of coffee liqueur. That was the only reason I decided to try it out. Others would think of coffee liqueur as no big deal; if people add a slurp of wine or brandy into their food, coffee liqueur isn’t that radically different, is it?
Despite being a first timer in roll making, the recipe came together beautifully – no mishaps, no overruns, not even a tear when I rolled it up. That’s because the instructions were well written; in fact so well-written that there was no need for pictures. What can go wrong with a Betty Crocker recipe? The advice of “sticking with the pros” was validated with this kitchen experiment. When it comes to cakes and rolls, my confidence takes a nose dive.
When the roll was baked, laid out and tasted, I decided, “this one’s a keeper.” I was delighted that I took pictures. I’ll insert them where appropriate…just for fun. Let me assure you, though, that even without my pictures, you can’t ever go wrong with this one!
The recipe came from the Betty Crocker web site, http://www.bettycrocker.com/recipes.aspx/chocolate-cinnamon-cake-roll, but I’ll reproduce it here for you (the comments in red are mine, and so are the pictures :):
1 cup granulated sugar
1/3 cup water
1 teaspoon coffee-flavored liqueur (I used Tia Maria, but you can use any liqueur you have)
3/4 cup Gold Medal® all-purpose flour (we don’t have Gold Medal in Montreal so I used the supermarket brand)
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Unsweetened baking cocoa (no, this isn’t a typo. The first unsweetened baking cocoa above is for the cake; this one’s for sprinkling on the kitchen towel)
2 tablespoons coffee-flavored liqueur
Cinnamon Whipped Cream (this is the filling)
1 cup whipping cream
3 tablespoons powdered sugar
1 tablespoon coffee-flavored liqueur
1 teaspoon ground cinnamon
1. Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated 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.
2. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa.
While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
3. Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
4. In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.