This cake with cinnamon in the sponge and chocolate filling is very popular with
the kids and teenagers in my family.
the kids and teenagers in my family.
Cinnamon and chocolate roll
Sponge
3 eggs
3/4 cup sugar
3/4 cup all-purpose flour
2 tsp bakingpowder
2 tsp cinnamon
1/4 cup milk
Filling
2/3 cup butter, melted
2 1/2 cup icing sugar
2 tbsp cocoa powder
2 tbsp vanilla extract
1/8 cup cold coffee
1/8 cup milk
Preheat oven to 435 F. Prepare a 17×11 inch jelly roll pan with parcement paper.
In a baking bowl whisk flour, baking powder and cinnamon together. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar on high speed until thick and pale. Gently fold the dry ingredients into the egg mixture alternately with the milk and vanilla. Fold together but do not over mix.
Bake for 5-8 minutes.
Put a parcement paper on the bakingtable. Drizzle over sugar. Take the cake out of the oven and turn the cake onto the sugared paper. Gently pull the paper off.
If it sticks, use a little brush and brush with water on top.
Then put the bakingpan on top and let the cake cool.
Make the filling.
Melt butter. Place icing sugar, coca powder into a medium baking bowl. Add melted cooled butter, vanilla and coffee and stir to combine. Add milk, a little at the time until prefered consistency. Smooth and not too runny. Spread the chocolate filling evenly over the top. Roll cake thightly crossways using the parcement paper. Place seam side down. Wrap in cling film and put in the fridge. Take out 1/2 hour before serving.
Sponge
3 eggs
3/4 cup sugar
3/4 cup all-purpose flour
2 tsp bakingpowder
2 tsp cinnamon
1/4 cup milk
Filling
2/3 cup butter, melted
2 1/2 cup icing sugar
2 tbsp cocoa powder
2 tbsp vanilla extract
1/8 cup cold coffee
1/8 cup milk
Preheat oven to 435 F. Prepare a 17×11 inch jelly roll pan with parcement paper.
In a baking bowl whisk flour, baking powder and cinnamon together. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar on high speed until thick and pale. Gently fold the dry ingredients into the egg mixture alternately with the milk and vanilla. Fold together but do not over mix.
Bake for 5-8 minutes.
Put a parcement paper on the bakingtable. Drizzle over sugar. Take the cake out of the oven and turn the cake onto the sugared paper. Gently pull the paper off.
If it sticks, use a little brush and brush with water on top.
Then put the bakingpan on top and let the cake cool.
Make the filling.
Melt butter. Place icing sugar, coca powder into a medium baking bowl. Add melted cooled butter, vanilla and coffee and stir to combine. Add milk, a little at the time until prefered consistency. Smooth and not too runny. Spread the chocolate filling evenly over the top. Roll cake thightly crossways using the parcement paper. Place seam side down. Wrap in cling film and put in the fridge. Take out 1/2 hour before serving.