Description
This White Peach Swiss Roll is a light and elegant dessert featuring a fluffy sponge cake rolled with freshly whipped cream and thinly sliced white peaches. Perfectly balanced with sweetness and a subtle fruity aroma, this treat makes a delightful centerpiece for any occasion.
Ingredients
Scale
Cake
- 4 large eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
Filling
- 200 milliliters (3/4 cup) heavy cream
- 2 tablespoons powdered sugar (for the cream)
- 1 teaspoon vanilla extract
- 1 large white peach, thinly sliced
For dusting
- Powdered sugar
Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes until the mixture is thick and pale, ensuring maximum volume.
- Fold in dry ingredients: Sift the all-purpose flour, baking powder, and salt into a separate bowl. Gently fold these dry ingredients into the egg mixture using a spatula to maintain the airiness of the batter.
- Preheat and bake: Preheat your oven to 180°C (350°F). Pour the prepared batter into a lined baking tray and bake for 12-15 minutes until the cake turns lightly golden and springs back when touched.
- Whip the cream and prepare peach slices: While the cake is baking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside and thinly slice the white peach.
- Cool and roll the cake: After baking, let the cake cool for about 5 minutes. Invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll it up in the towel. Allow it to cool completely to set the shape.
- Assemble the roll: Once cooled, gently unroll the cake, spread the whipped cream evenly over the surface, and arrange the peach slices on top with care.
- Final roll and chill: Roll the cake back up carefully with the seam side down on a serving platter. Trim the ends for a clean edge, dust with powdered sugar, and refrigerate for about 30 minutes before slicing and serving.
Notes
- For best results, ensure eggs and sugar are whipped until thick and pale to create a light sponge.
- Be gentle when folding in dry ingredients to avoid deflating the batter.
- Roll the cake while warm to prevent cracking and allow it to form the roulade shape.
- Use ripe but firm white peaches to maintain texture and flavor in the roll.
- Chilling before slicing helps the roll to hold together cleanly.
