Directions (continued)

• lemon-colored, about 5 minutes. Beat in the oil, vanilla and lemon
• extract.
• With clean beaters, beat egg whites on medium speed until soft peaks
• form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
• high until stiff peaks form; fold into yolk mixture. Combine the
• flour, walnuts, cinnamon and baking powder; gradually fold into egg
• mixture. Spread into prepared pan.
• Bake at 375° for 10-12 minutes or until cake springs back when
• lightly touched. Cool for 2 minutes. Invert onto a kitchen towel
• dusted with confectioners’ sugar. Gently peel off waxed paper. Roll
• up cake in the towel jelly-roll style, starting with a short side.
• Cool completely on a wire rack.
• In a large bowl, beat cream cheese until smooth. Beat in
• confectioners' sugar. Fold in whipped cream. Unroll cake; spread
• with 1-1/4 cups filling to within 1/2 in. of edges.
• Drain cherries and pat dry with paper towels. Arrange cherries over
• filling. Starting at the short side, roll up cake; place seam side
• down on a serving platter. Frost cake with remaining filling.
• Drizzle with melted chocolate if desired. Cover and refrigerate
• until serving. Yield: 12 servings.