Description

This White Peach Swiss Roll is a delicate and fluffy sponge cake rolled with luscious whipped cream and fresh white peach slices. Perfectly light and subtly sweet, it’s a refreshing dessert ideal for spring and summer gatherings. The cake is baked to golden perfection, filled with vanilla-infused cream, and elegantly presented with a dusting of powdered sugar.

Ingredients

Scale

For the Sponge 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

For the Filling

200 milliliters (3/4 cup) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 large white peach, thinly sliced

For Decoration

Powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Whisk Eggs and Sugar: 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 in color, which ensures a light and airy sponge.
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 with a spatula to keep the batter airy and well combined.
Preheat Oven 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 is lightly golden and springs back when touched.
Prepare Whipped Cream and Peach: While the cake bakes, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Slice the white peach thinly and set aside for assembly.
Cool and Roll the Cake: Once baked, let the cake cool for about 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the cake up in the towel to shape it and cool completely.
Unroll and Assemble: Gently unroll the cooled cake, spread the whipped cream evenly over the surface, and arrange the peach slices on top for a fresh and fruity layer.
Re-roll and Chill: Carefully roll the cake back up with the cream and peaches inside, seam side down on a serving platter. Trim the ends for neatness, dust with powdered sugar, and chill in the refrigerator for about 30 minutes before slicing and serving.

Notes

Ensure eggs and sugar are whisked until thick and pale to achieve a light sponge texture.
Use a clean kitchen towel dusted with powdered sugar to prevent sticking while rolling the cake.
For easier slicing, chill the cake well before serving.
Substitute white peach with other stone fruits if unavailable, such as yellow peaches or nectarines.
Brush the peach slices lightly with lemon juice to prevent browning if not serving immediately.