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1
Heat the oven to 375 degrees F.
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2
Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously.
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3
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.
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4
Gradually beat in the sugar.
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5
Beat in the water and 1 tsp of liqueur on low speed.
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6
Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
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7
Pour into the jelly roll pan.
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8
Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
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9
Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
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10
Carefully remove the foil.
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11
Trim off the stiff edges of cake if necessary.
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12
While hot, carefully roll the cake and towel up, together, from the narrow end.
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13
Cool on a wire rack at least 30 minutes.
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14
Unroll the cake; remove the towel.
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15
Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
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16
Sprinkle with cocoa, if desired and refrigerate until serving time.
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17
CINNAMON WHIPPED CREAM:
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18
Beat all of the ingredients in a chilled bowl until stiff.
