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DIRECTIONS Preheat the oven to 325°F. Lightly butter and flour a 10½ by 15½-inch jelly-roll pan. Put the cherries in a bowl and squish them with your hands. Squeeze the juice from the lemon

wedge over the cherries and set aside to macerate. In a large bowl, using an electric mixer (or a whisk), whip the egg whites on high speed for 30 seconds, or until foamy. Gradually add the

⅓ cup granulated sugar and continue to whip for 5 to 7 minutes, or until stiff peaks form. Set aside. Clean the mixer beaters (or whisk). Put the egg yolks in a separate bowl. Add the salt

and remaining ¼ cup granulated sugar and whip for 3 to 4 minutes, or until the yolks are pale yellow and fall in ribbons from the beaters (or whisk). Add the melted butter and milk to the

yolk mixture and beat on high speed for 1 to 2 minutes. Add the flour and baking powder, and mix for 1 to 2 minutes or until thoroughly incorporated into a batter. With a rubber spatula,

fold ⅓ of the egg whites into the batter, until no streaks of egg white are seen. Repeat with the remaining egg whites, folding them in one-third at a time. Pour the cake batter into the

prepared pan. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool for 10 to 15 minutes. Then cover the entire cake with a

clean kitchen towel and invert the pan to release the cake onto the towel. Use the towel to roll up the cake, and then set the cake in the towel on the wire rack for about 30 minutes or

until cooled completely. This step will give the cake muscle memory for holding its shape after it’s filled. Leave it rolled up until it’s completely cool and you’ve finished making the

filling. In a large bowl, using a wooden spoon, combine the cream cheese, confectioners’ sugar, cherries and most of the juice they’ve produced. The mixture should have spreadable

consistency; if it doesn’t, incorporate more cherry juice, 1 tablespoon at a time, until it does. Unroll the cake, leaving it on the towel. Spread as much of the cream cheese mixture as you

can over the cake, leaving a 1-inch border along the ends and the long side farthest from you. Starting with the long side closest to you, roll up the cake. Dust with confectioners’ sugar.

Using the towel as a sling, transfer the cake to a serving platter, positioning it seam-side down. Using a serrated knife, cut the Brazo Gitano into slices and serve. It is best eaten the

day it is made. COOK WITH ILLYANNA Penguin Random House Two more recipes from _Diasporican _for AARP members to try: CARNE GUISADA This stewed meat recipe — using lamb, chicken or beef — can

easily become a staple dish. PERNIL Although this family recipe takes six to seven hours to cook, it’s well worth the wait.  READ ABOUT ILLYANNA MAISONET’S LATEST COOKBOOK, _DIASPORICAN._