Cream Cheese Roulade

Beat the cream, cream cheese and honey using a mixer until smooth, set aside.

Mix flour and baking powder together.

Whip egg whites with 1/4 cup sugar until stiff.

In a separate bowl, beat eggyolks with remaining sugar until light and fluffy.

Combine egg white and egg yolk mixtures gently, then fold in the flour mixture until smooth (try not to lose too much of volume).

Preheat oven to about 425°F/220°C and line jelly roll pan with parchment paper.

Spread batter flat in the pan and bake in the oven for 4-5 minutes (top heating element).

Once the cake starts to brown slightly, remove from oven, invert on a clean kitchen towel and let it cool for about 2 minutes.

Using towel as a guide and with the parchment paper on the inside, roll it up and let cool another 10 mins or so.

Unroll, spread the cream cheese mixture evenly on top of the cake base, then roll up to make a log.

Chill for 3-4 hours before serving.

Optional: You can frost the roulade with your favorite frosting, decorate with cherries etc or just dust with powdered sugar before serving.