Spice Roll With Persimmon & Cream Filling.

3/4 C. confectioners' sugar
2 t. unsweetened cocoa powder
1/3 C. flour
5 eggs, separated
1/4 t. salt
1/4 t. cream of tartar
1 t. ground ginger
2 T. sugar
1/4 t. black pepper
2 T. rum
1 t. allspice
3 very ripe persimmons
1 t. cinnamon
1 C. heavy cream
1 t. ground coriander

confectioners' sugar or coca powder to sift over cake

1. Butter 10 x 15 in jelly-roll pan and line with a sheet of waxed paper to extend slightly over the short ends. Butter paper heavily.

2. Sift together 1/2 c confectioners' sugar, flour, spices and cocoa. Sift again.

3. In a large mixer bowl beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Sift in 1/4 c confectioners' sugar and beat until stiff peaks form.

4. Without washing beatters, whip yolks in a large bowl until pale an thick. On lowest speed, add flour mixture, beating just long enough to incorporate. With rubber spatula fold half the beaten whites into this, blending completely. Gently fold in remainder in 2 batches.

5. Spread batter evenly in pan. Bake in center of 350 degree oven for 18-20 min or until cake springs back slightly when pressed in the center.

6. Sprinkle a thin layer of confectioners' sugar on a kitchen towel. Invert cake onto towel; carefully peel off paper. Starting at short end, roll up cake and towel to form neat cylinder. cool completely.

7. Combine sugar and rum in a small saucepan cook until sugar dissolves and liquid is clear. Cool.

8. Halve persimmons lengthwise and scoop out flesh; chop roughly (there should be about 1 1/2 c). Whip cream to form peaks.

9. Carefully unroll cake. Paint with rum syrup; spread evely with persimmon, leaving a 2" margin at one short end. Spread whipped cream evely over persimmon. Starting at the short end that has filling up the edge,gently but firmly roll cake. Set seam side down on a serving dish. Refrigerate, covered, for at least an hour or up to 12.

10. To serve, trim away a very thin sliver from each end of roll to present pretty cream swirls. Sieve a thin layer of confectioners' sugar or cocoa over the roll.

Serves 8.