Ingredients
3 eggs, lg
1 cup sugar
1/3 cup water
1 tsp coffee-flavored liqueur
3/4 cup unbleached flour, or
1 cup cake flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1 cocoa
2 tbsp coffee-flavored liqueur
1 cup whipping cream, chilled
3 tbsp powdered sugar
1 tbsp coffee-flavored liqueur
1 tsp cinnamon ground
~CINNAMON WHIPPED
CREAM HEAT THE OVEN TO 375 DE
Directions
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.
Servings: 10 servings
Chocolate-Cinnamon Cake Roll Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the far past, certainly as far back as ancient Egypt, and potentially, even further back. In practice though, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is served today, but rather recipes for the types of meals prepared for the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new tastes created a surge in recipe books, the majority of which still exist in private libraries. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Cinnamon Cake Roll recipe.
