Cannoli Sponge Cake Roll

With butter, lightly grease bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

In large mixer bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the granulated sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) In small mixer bowl at high speed, beat egg yolks until thick and light lemon-yellow in color, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup granulated sugar, 1 teaspoon of the vanilla and the salt until blended. Sprinkle nuts and flour over whites. Add beaten yolk mixture. Gently, but thoroughly, fold nuts, flour and yolk mixture into whites just until no streaks remain. Pour into prepared pan. Gently spread evenly.
Bake in preheated 400° F oven until cake begins to pull away from sides of pan and top springs back when lightly touched with finger, about 10 to 12 minutes. Dust clean tea towel with confectioners' sugar. With narrow spatula or knife, loosen cake from sides of pan. Turn onto prepared towel. Carefully pull off waxed paper. With serrated knife, trim all edges. Starting from short edge, roll up cake, rolling towel in with cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes.

In small bowl, stir together cheese, 1/2 to 3/4 cup confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Stir in fruit. Carefully unroll cooled cake. Spread with cheese mixture. Reroll. Place seam-side down on serving platter. Cover and chill. Just before serving, dust with confectioners' sugar, if desired.
* Omit if using salted nuts.

NOTE: To prepare in advance, wrap unfilled, rolled cake well in aluminum foil or plastic wrap. Freeze. For serving, let wrapped frozen cake stand at room temperature 1 hour. Unroll thawed cake and fill.