1 c. flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs
3/4 c. sugar
3 tbsp. frozen orange juice concentrate, thawed
Confectioners sugar
2 tsp. almond extract
1 (21 oz.) can red cherry pie filling
2 c. heavy cream
3/4 c. confectioners sugar
1/2 tsp. extract

Grease a 15 x 10 x 1 inch jelly roll pan. Line bottom with wax paper. Grease paper. Preheat oven to 325 degrees. Sift flour, baking powder and salt onto fresh piece of wax paper. Beat eggs in medium bowl at high speed until thick. Beat in sugar, one tablespoon at a time and continue to beat on high until mixture is very thick and creamy. Turn mixer on low. Beat in orange juice. Sift flour mixture over little by little. Beat until smooth. DO NOT OVERBEAT. Pour into prepared pan, spreading gently to corners. Bake at 350 degrees 12 minutes or until center springs back when lightly touched. Loosen cake around edges with paring knife. Invert cake onto clean towel sprinkled with powdered sugar. Peel off paper. Roll cake and towel together starting with one of the long sides. Cool completely. Put cherry filling into sieve and let most of liquid drain. Reserve cherries. Beat cream until stiff. Beat in powdered sugar and extract. Unroll cake. Spread with half the cream. Spoon 3/4 of cherries over cream. Roll up cake and filling. Place roll seam side down on serving plate. Spread with remaining cream. Garnish with remaining cherries. Decorate with mint leaves. Yields 12 servings.