Cherry Cream Nut Roll

5 eggs, separated
½ cup sugar
1 tsp. rum extract
1 can Solo® Nut Filling
½ cup flour
½ tsp baking powder
¼ tsp salt
Confection sugar

Filling
2 cups heavy cream
3 to 4 tbsp confectioners’ sugar
1½ tsp. rum extract
1 can Solo® Cherry Filling*

Grease 15 x 10” jelly-roll pan. Line pan with waxed paper. Grease paper and set aside.

Beat egg yolks and sugar 5 minutes in large bowl or until thick and pale
yellow. Beat in extract and nut filling until well blended.

Beat egg whites in separate bowl until stiff peaks form. Stir 3 heaping
tablespoons egg whites into nut mixture to lighten. Fold in remaining egg
whites. Sift flour, baking powder and salt over nut mixture and fold in to mix.

Spread batter evenly in prepared pan. Bake at 350° for 20 to 22 minutes or until center of cake springs back when lightly pressed. Sprinkle towel
with confectioners’ sugar. Invert cake onto sugared bowl and remove pan.
Peel off wed paper and trim off any crusty edge.

Roll up cake and towel, jelly roll style starting from short side. Place on wire rack and cool completely. To fill cake, unroll cool cake on flat
surface. Whip cream in large bowl with soft peaks form. Add 3 to 4
tablespoons confectioners’ sugar and rum extract and whip until firm.

Fold whipped cream in to cherry filing. Spread half of cherry cream over cake. Re-roll cake without towel and place seam side down on serving
plate. Spread remaining cherry over side and top of cake. Or serve
with the cherry cream on side. Refrigerate until ready to serve

Makes 8 to 10 servings

For variation: Use blueberry pie filling