5 eggs, separated
1/2 c granulated sugar
1 t brandy or rum extract
1 can SOLO or 1 jar BAKER nut filling (gourmet stores)
1/2 c flour
1/2 t baking powder
1/4 t salt
2 c heavy cream
3 to 4 T confectioners' sugar
1 1/2 t brandy or rum extract
1 can SOLO or 1 jar BAKER cherry filling (gourmet stores or through Amazon.com)
Preheat oven to 350 degrees. Grease a 15x10 jelly roll pan. Line pan with waxed paper. Grease paper and set aside.
Beat egg yolks and granulated sugar about 5 minutes in a large bowl with an electric mixer till thick and pale yellow. Beat in brandy extract and nut filling till well blended.
Beat egg whites in a separate bowl with electric mixer till stiff peaks form. Stir 3 heaping T eggs whites into the nut mixture to lighten. Fold in remaining egg whites. Stir flour, baking powder and salt over nut mixture and fold in. Spread batter evenly over prepared pan.
Bake 20-22 minutes till center springs back when lightly pressed.
Sprinkle towel with confectioners' sugar. Invert cake onto towel and remove pan. Peel off wax paper and trim off crusty edges. Roll up cake in towel starting from short side. Place on wire rack to completely cool.
To fill cake, unroll cooled cake on flat surface. Whip cream in large bowl with electric mixture till stiff peaks form. Add confectioners' sugar and extract and whip till firm. Folded whipped cream into cherry filling. Spread half of the cherry cream over the cake. Reroll the cake without the towel and place seam-side down on a serving tray. Spread remaining cherry cream over the side and top of the cake. Refrigerate till ready to serve.
Time: 1 hour Serves: 8-10