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Peach and Cream Swiss Roll Cake – A Light, Fruity Dessert You’ll Love

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the sponge cake: 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour (or all-purpose flour sifted twice)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 tablespoons milk, room temperature
  • 2 tablespoons neutral oil (like canola or grapeseed)
  • For the peach filling and cream: 1 1/4 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 ripe peaches, peeled and finely diced (or canned peaches, well-drained and patted dry)
  • 1–2 tablespoons peach jam or preserves (optional, for extra peach flavor)
  • 1 teaspoon lemon juice (to brighten the peaches)
  • For assembly: Powdered sugar, for dusting
  • Parchment paper
  • Clean kitchen towel
  • 10x15-inch jelly roll pan (rimmed baking sheet)

Method
 

  1. Prep the pan and oven: Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment.
  2. Whip the eggs and sugar: In a large bowl, beat eggs and granulated sugar with a hand mixer or stand mixer on high for 6–8 minutes, until thick, pale, and tripled in volume. The mixture should form ribbons when lifted.
  3. Add vanilla, milk, and oil: Mix in vanilla, then gently stream in milk and oil on low speed just to combine. Don’t deflate the batter.
  4. Fold in the dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Sift over the egg mixture in two additions. Fold carefully with a spatula until just incorporated. Keep the batter airy.
  5. Spread and bake: Pour the batter into the prepared pan and smooth it into the corners. Tap the pan once to release large bubbles. Bake 9–12 minutes, or until the top springs back when touched and edges are lightly golden.
  6. Prepare the rolling towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This prevents sticking.
  7. Invert and roll while warm: Remove the cake and immediately run a knife around the edges. Invert onto the sugared towel and peel off the parchment. Starting from a short end, roll the warm cake and towel together into a spiral. Let it cool seam-side down on a rack for 30–45 minutes.
  8. Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks. It should be smooth and spreadable, not grainy.
  9. Prep the peaches: Toss diced peaches with lemon juice. If using canned peaches, dry them well with paper towels. For a stronger peach flavor, stir in peach jam.
  10. Unroll and fill: Gently unroll the cooled cake. Spread a thin layer of peach jam if using. Then spread the whipped cream evenly, leaving a 1-inch border along the final edge. Scatter peaches evenly over the cream.
  11. Roll it up: Roll the cake back up without the towel, keeping it snug but not tight. Use the towel to help guide if needed. Wrap the roll in plastic and refrigerate for at least 1–2 hours to set.
  12. Finish and serve: Unwrap, dust with powdered sugar, and trim the ends for clean slices. Slice with a sharp serrated knife, wiping between cuts. Serve chilled.