3 large Eggs
1 cup Sugar
1/3 cup Water
1 teaspoon Liqueur
cup Flour
4 tablespoon Cocoa
1 teaspoon Baking Powder
teaspoon Salt
Cocoa
2 tablespoon Liqueur
***CINNAMON CREAM***
1 cup Cream, Chilled
3 tablespoon Sugar, Powdered
1 tablespoon Liqueur
1 teaspoon Cinnamon, Ground

Heat the oven to 375f. Line a jelly roll pan with aluminum foil , grease generously. Beat the eggs 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 ofcoffee flavoured 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 coffee flavoured 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.