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1
Combine all filling ingredients in 2-quart saucepan.
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2
Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil.
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3
Continue boiling 1 minute.
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4
Refrigerate 2-3 hours or until completely cooled.
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5
Heat oven to 375F.
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6
Grease 15x10x1-inch baking pan.
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7
Line with parchment or waxed paper; grease paper.
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8
Set aside.
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9
Arrange clean towel on counter; sprinkle generously with powdered sugar.
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10
Set aside.
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11
Beat egg whites in bowl at high speed until foamy.
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12
Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
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13
Set aside.
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14
Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in another bowl.
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15
Beat at medium speed, scraping bowl often, until well mixed.
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16
Gently stir in egg whites, alternately with flour, until just mixed.
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17
Pour mixture into prepared pan.
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18
Bake 10-15 minutes or until center springs back when lightly touched.
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19
Immediately loosen cake from edges of pan.
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20
Invert onto prepared towel.
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21
Remove pan; peel off paper.
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22
Roll up cake while hot, starting with 10-inch side, in towel.
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23
Cool completely.
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24
Unroll cooled cake; remove towel.
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25
Spread cake with cooled filling.
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26
Starting at short end, roll up cake.
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27
Transfer to serving platter.
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28
Cover; refrigerate until serving time.
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29
Cut jelly roll into slices.
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30
Garnish with powdered sugar, whipped cream and cherries, if desired.
