3    Eggs; Lg

      1 c  Sugar

    1/3 c  Water

      1 t  Coffee-Flavored Liqueur

    3/4 c  Unbleached Flour; OR

      1 c  Cake Flour

    1/4 c  Cocoa

      1 t  Baking Powder

    1/4 t  Salt

           Cocoa
      2 tb Coffee-Flavored Liqueur

      1 c  Whipping Cream; Chilled

      3 tb Powdered Sugar

      1 tb Coffee-Flavored Liqueur

      1 t  Cinnamon Ground

  ~------------------------CINNAMON WHIPPED
  CREAM--------------------------- Heat the oven to 375
  degrees F.  Line 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.