|Honey||1⁄4 Cup (4 tbs)|
|Carob powder||3 Tablespoon|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Egg whites||5 , beaten stiff|
|Melted butter||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Finely chopped dates||1⁄2 Cup (8 tbs) (For Garnish)|
|Finely chopped nuts||1⁄2 Cup (8 tbs) (For Garnish)|
Preheat oven to 350° F.and butter a shallow 10 x 14-inch baking pan, line with wax or parchment paper, and then butter the paper.
In a medium-size bowl, beat egg yolks with honey and vanilla until thick and light in color (this will take about 5 minutes).
In a small bowl, sift together carob and flour.
Add to the yolk mixture.
Gently fold in egg whites, then add the melted butter.
Spread the batter evenly, about 1/2 inch thick, in the prepared pan, and bake in preheated oven for about 10 minutes.
Remove from oven, and immediately roll cake (along with paper) lengthwise.Allow to cool slightly, then unroll, remove paper, and spread with LEMON CURD or 1/2 recipe MADEIRA CUSTARD CREAM or SHERRY BAVARIAN CREAM .
Reroll cake and frost with whipped cream.
Garnish with dates and nuts.