3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 (20-ounce) can crushed pineapple in syrup, drained, reserve syrup
1/2 cup reserved pineapple syrup
1 tablespoon cornstarch
Sweetened whipped cream
Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 10 minutes). Continue boiling 1 minute. Refrigerate until completely cooled (2 to 3 hours).
Meanwhile, heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
Beat egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.
Pour mixture into prepared pan. Bake for 10 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off paper. While hot, starting with 10-inch side, roll up cake in towel. Cool completely.
Unroll cooled cake; remove towel. Spread cake with cooled filling. Starting at short end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.
To serve, cut jelly roll into slices. Garnish with powdered sugar, whipped cream and cherries, if desired.