Presentation Cherry Roll
|Eggs||5 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Honey||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Whole wheat pastry flour||1⁄2 Cup (8 tbs), sifted|
|Unbleached white flour||1⁄2 Cup (8 tbs), sifted|
|Cream cheese||8 Ounce, softened|
|Butter||1⁄4 Cup (4 tbs), softened|
|Heavy cream||2 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sweet cherries||1 Cup (16 tbs), halved and pitted|
To make the cake: Preheat oven to 350°F.
Line a 15 X 10 X 1-inch jelly-roll pan, with parchment paper cut to fit.
In a medium-size bowl, beat to gether egg whites and cream of tartar until stiff peaks form.
In a large bowl, beat egg yolks until lemon colored.
Add honey and vanilla, and beat for 5 minutes.
In a small bowl, sift together whole wheat pastry flour and unbleached white flour.
Stir with a fork to blend, and then fold into egg yolks.
Fold in egg whites, and spread batter on prepared pan.
Bake on middle shelf of oven for 12 to 15 minutes, or until cake springs back when pressed with fingertips.
Sprinkle flour on a tea towel.
Turn baked cake out onto towel, and remove parchment paper.
Trim off all edges, and roll cake up with towel.
(Towel should be rolled in cake.) Set aside to cool thoroughly.
To make the filling: In a medium-size bowl, beat together cream cheese and butter until fluffy.
Beat in cream.
Add honey and vanilla, and beat for 1 minute.
Drain cherries thoroughly, and fold into cream cheese mixture.
Unroll cooled cake.
Spread filling on entire top, and roll up again.
Refrigerate seam-side down on a plate.