Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet well and set aside.

In a bowl, beat egg whites with 1 tablespoon granulated sugar. Set aside.

In a second bowl, beat egg yolks with remaining 1/2 cup granulated sugar and flour.

Gently fold yolk mixture by hand into the beaten egg whites to form the batter. Pour onto the prepared baking sheet.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Immediately invert the cake onto a clean dish towel and, starting at the width, roll up jelly-roll style. Set aside to cool, still rolled up.

In a bowl, beat cream cheese and butter on high speed until creamy. Add confectioners’ sugar and mix again. Remove of the filling and set aside in a separate bowl.

Once the cake has cooled completely, unroll it. Spread remaining of the filling over the entire cake. Gently roll back up.

In a blender, combine berries, confectioners’ sugar, and lemon juice until smooth. Pour into a small saucepan. (If you like a sauce with fruit pieces, add a few extra berries to the blender and pulse to chop, then add those to the saucepan.)

In a cup, whisk cornstarch with a few drops of water. Add to the saucepan.

Bring to a boil. Stir five to seven minutes, until the sauce thickens. It will continue to thicken as it cools.

Using a spatula or piping bag, decorate the top of the rolled cake with the remaining of the filling.

Drizzle with berry sauce and garnish with whole berries or cherries.