Chocolate-Rum Swiss Roll

• Vegetable-oil cooking spray
• 1/4 cup sifted unsweetened dutch-process cocoa powder, plus more for pan
• 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising)
• Pinch of salt
• 3 large whole eggs plus 2 large egg yolks
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 tablespoons light rum
• 1 1/4 cups heavy cream
• Unsweetened dutch-process cocoa powder

1. Mix batter and make cake Follow the directions for Jelly Roll (page 464), dusting pan with cocoa powder instead of flour.
2. For batter, whisk cocoa powder with other dry ingredients before folding into beaten egg-sugar mixture.
3. While cake is baking, dust kitchen towel with cocoa powder.
4. Once baked, roll up cake (incorporating towel) and let cool completely.
5. Meanwhile, make rum syrup In a small saucepan, combine the water and 1/4 cup sugar.
6. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes.
7. Remove from heat; add rum, then let cool completely.
8. Fill cake and reroll Unroll cake.
9. Brush entire surface generously with cooled rum syrup.
10. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake, leaving a 1/2-inch border all around.
11. Roll cake to enclose filling (without towel), starting at a short end.
12. Wrap with towel and secure with clips.
13. Chill and serve Refrigerate 30 minutes (or up to 3 hours).
14. Serve, dusted with cocoa powder.

vegetableoil cooking spray, cocoa powder, cake flour, salt, eggs, sugar, unsalted butter, water, sugar, light rum, heavy cream, cocoa

Taken from www.epicurious.com/recipes/food/views/chocolate-rum-swiss-roll-393822 (may not work)