1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to prevent sticking.
2. In a large bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and thick, about 3-4 minutes. Stir in vanilla extract.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually fold the dry ingredients into the egg yolk mixture until just combined. Be gentle to keep the batter light.
5. In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks develop.
6. Carefully fold the beaten egg whites into the batter in three additions, preserving as much air as possible.
7. Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back lightly when touched.
8. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
9. Once baked, immediately invert the cake onto the sugared towel, peel off the parchment paper, and gently roll the cake up in the towel from the short end. Let it cool completely rolled up—this helps it keep its shape.
10. For the filling, beat the softened cream cheese with powdered sugar until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture until creamy and light.
12. Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface.
13. Scatter the cherries over the filling, then drizzle lemon juice to brighten the flavor.
14. Roll the cake back up, this time without the towel. Wrap in plastic wrap and chill for at least 2 hours before serving.
15. Before slicing, dust the top with a little powdered sugar for a sweet, elegant finish.

I remember the first time I tried to roll a cake like this—it was a bit of a challenge, but the trick is all in the cooling step. Rolling it up while warm in the towel sets the shape and prevents cracks later on. It’s a small step that really makes a difference, so don’t rush it!