In medium bowl beat 4 egg whites at high speed. Gradually add ½ c. sugar, ½ tsp. cream of tartar, & ½ tsp. vanilla until soft peaks form; set aside.

Batter: Beat 4 egg yolks, ½ c. sugar, ½ tsp. salt, 1 tsp. lemon juice, ¼ tsp. almond extract, 1 tsp. baking powder, & ¾ c. flour. Fold in ¹/₃ c. fresh pureed peaches. Fold in egg white mixture. Grease 15x10½x1 jelly roll pan; then line with wax paper, making sure to let extra hang over edges. Pour batter over wax paper; sprinkle ¼ c. sliced almonds on top of batter. Bake at 400° for 8 to 10 minutes. After batter is baked, turn out onto small towel, already sprinkled with 10x sugar. Peel off wax paper, sprinkle top with 10x sugar. Roll up with towel, let cool.

Filling: Mix ¹/₃ c. soft butter, 8 oz. soft cream cheese, 2 c. 10x sugar, ¼ tsp. ginger, ¼ tsp. cinnamon, & 1 tsp. vanilla. Fold in 1 c. fresh Peach jam. Sprinkle top with cinnamon. Roll cake up again, dust with 10x sugar, refrigerate, slice & serve.