Cherry-Almond Roll

Ingredients

Cake

• 4 egg yolks
• 1/2 teaspoon almond extract
• 1/3 cup granulated sugar
• 1/4 cup sugar-free strawberry jam
• 4 egg whites
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• powdered sugar (for dusting)

Filling

• 4 ounces mascarpone cheese
• 4 ounces cream cheese
• 1/4 cup butter, softened
• 1/2 teaspoon almond extract
• 4-6 cups powdered sugar
• 1 cup fresh cherries, pitted & chopped
• red food coloring (optional)
• prepared whipped cream, for garnish (optional)
• 4 fresh cherries, with stems intact, for garnish (optional)

Directions

1. 1

   Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.

2. 2

   Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.

3. 3

   Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.

4. 4

   Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.

5. 5

   Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.

6. 6

   Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.

7. 7

   Remove from oven & gently loosen the edges of the cake from the pan.

8. 8

   Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).

9. 9

   Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.

10. 10

    Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.

11. 11

    Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.

12. 12

    When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.