I love it when peaches are in season! Peach season is a good season. Everyone always talks about Georgia peaches. But then we lived in Portland, Oregon and peaches grown in that area are seriously good. Now, we live in Denver, Colorado and Palisade peaches grown on the western slope, out by Grand Junction, are truly wonderful. We buy them this time of year by box load. As many as we can handle. I am always excited to make our classic favorites BUT we always must try new things as well.
What is a Jelly Roll?
The cake roll is classically known as a Swiss Roll or Jelly Roll. This dessert has been around since the 1850’s and originates in Europe. It is the precursor to the French Buche de Noel or Yule Log and also the Little Debbie snack cakes called “swill rolls” that came out in 1965. My mother-in-law has a strawberry jelly roll recipe in her cookbook. I used her recipe for the cake part. However, she filled it with strawberry Jello and whipped cream! Is that why this dessert was called a Jelly Roll? I have always wondered.
Easy to Make!
A Cake roll is a classic because it is so EASY to make but comes off as something special and fancy. In the mid-century, 1900’s a cake roll was also very popular for a housewife because they bake and cool very fast. If the husband called to say his boss was coming to dinner, the wife could have a cake roll made and ready within a half hour. The silly men would have thought she worked on it for hours. Nowadays, we still love the easy and fast parts of this yummy treat. In fact, I have been teaching my 14-year-old son how to make this one because someday he will be able to really impress someone with it.
How to Make –
First, preheat the oven to 400 degrees F.
I used Cake flour this time. HOWEVER, I have used all-purpose flour before, and it also worked well. Measure all of the dry ingredients into a small mixing bowl. You may sift, or use a whisk to move through it a few times OR do nothing at all. I have done all 3 of those options and maybe I shouldn’t say this, but I could not tell a difference.
This cake roll has the texture and volume of an Angel Food cake. We are NOT going to separate the egg yolks and whites. We ARE going to whip the heck out of these eggs though. Use a stand mixer with the whisk attachment or a handheld electric mixer so that the eggs can really get whipped up.
The eggs will get thick and pale in color. Add in the sugar a little at a time, while mixing, and then add in the vanilla extract.
Sprinkle the premeasured dry ingredients over the egg mixture. Gently fold in the dry ingredients until smooth.
Prep a half sheet baking pan. The measurements for our baking sheet are 13″x18″. Spray or rub the sheet with olive oil. OR if you have parchment paper, it really is very handy in this case. Lay a sheet of parchment paper over the baking sheet. As you spread out the batter, push the corner of the paper down into the edge and fill in evenly with the cake batter.
Bake the sheet cake for 10-12 minutes at 400 degrees F. While the cake is baking prep a clean and dry tea towel or dish towel. If you do not have one big enough you can use a sheet of parchment paper or a clean bath towel. Early on in my adulthood, the first several times I made a cake roll, I did not own any tea towels or large enough dish towels yet. I totally used to use a bath towel. We gotta make do with what we got.
Sprinkle powdered sugar over a section that is about the same measurements of the cake. Click HERE to find a tea towel and half sheet baking pan.
When the cake is done baking, use a table knife around the edges to loosen it. Lift out by grabbing the parchment paper edges and flip it onto the powdered tea towel. Carefully peel the parchment paper off of the cake, which will be on the top now. Starting at one of the short ends of the cake, fold the edge of the towel over the cake to lay flat. Now, roll up from the same end until the cake is rolled up in the towel.
Why this method?
We know, this seems so strange. To roll up a hot cake in a towel does not seem the normal thing to do. Rolling the cake up, while still hot prevents cracking later on after it is cooled. Rolling it up while hot will give it “muscle memory” for later. Rolling it in the powdered towel will keep the cake from sticking to itself and also trap moisture in as it cools. It keeps the thin cake from drying out too much.
While the cake is cooling, whip up some whipping cream. Add a little powdered sugar and vanilla extract. Carefully un-roll the cake. Gently spread the cream all over the inside of the cake.
Thinly slice fresh peaches over the cake. I could have done more. The more the better! Carefully and gently roll the cake back up, starting at the same end as before. Do not press or squeeze, to prevent the cream from squeezing out. At the same time, do not roll it too loosely. There should be no air pockets between the layers.
Place on a platter or board for serving. Cover and chill till ready to serve. Cover and refrigerate any leftovers. Slice the servings into about 1-inch thick slices.
If you like this recipe, then check out these others –
- Peach Upside Down Cake
- Peaches & Cream Dessert
- Peaches & Cream Croissant Pudding
- Peaches with Burrata on Toast
Peaches and Cream Cake Roll
Equipment
- 13×18 inch ½ sheet baking pan
- Parchment paper
- large, clean tea towel or dish towel
Ingredients
- ¾ cup cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon table salt
- 5 eggs
- ¾ cups white sugar
- 1 teaspoon vanilla extract
Filling
- 2 cups whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 peaches
- 2-3 Tablespoons extra powdered sugar for dusting
Instructions
For the Cake
- Preheat oven to 400℉. Measure the flour, baking powder and salt into a medium sized mixing bowl. Sift or use a wire whisk to stir through the dry ingredients till soft and no clumps are present. Set aside.
- In a separate bowl, crack the eggs. Use a stand mixer or electric hand mixer to whip the eggs for about 5 minutes, or until they have tripled in volume and are very fluffy.
- Measure the ¾ cup white sugar into the eggs along with the 1 teaspoon of vanilla extract. Continue whipping the eggs with the sugar for another 2 minutes, until smooth and slightly thick.
- Remove beaters or bowl from the mixer. Sprinkle the dry ingredients over the eggs. Use a large rubber spatula or wooden spoon to carefully fold in the flour mixture without deflating the eggs too much. Do not over mix, just fold and stir till there are no large clumps of flour left.
- Lay a sheet of parchment paper over a half sheet sized baking pan, also known as "jelly roll" size. The one we use is 13×18 inches. Press the parchment into the corners and sides. Pour the cake batter evenly into the parchment. Use a rubber spatula to scrape the bowl and evenly spread the batter into the corners and sides.
- Bake at 400℉ for 10-12 minutes. Remove from oven and cool for few minutes. Lay out a clean and dry tea or dish towel, or another sheet of parchment paper if a towel is not available. Sprinkle a light dusting of powdered sugar over the towel, about the measurements of the cake.
- Carefully lift the cake out of the pan by grabbing the corner and edges of the parchment. Flip is down, cake side down, onto the powdered sugar towel. Gently pull the parchment off of the cake.
- Starting at one of the shorter ends, while the cake is still hot, fold over the edge of parchment or towel, then roll up the cake in the towel. Set aside to fully cool.
- Measure the cream into a mixing bowl or into the bowl of a stand mixer. Use a mixer or electric hand mixer to whip the cream for about 5 minutes till it thickens. Add the powdered sugar and vanilla extract. Whip for another minute or so till you have the desired consistency.
- Carefully unroll the cooled cake. Spread the cream around the whole inside or top of the cake. Spread evenly to all of the edges. Wash and dry the peaches. Thinly slice the peaches with the skins on and spread out over the cream.
- Roll up again, how it was rolled up to cool. Place the rolled up cake on a board or platter. Serve immediately or cover and chill till ready to serve. Slice into 1-inch pieces for serving. Cover and chill leftovers in the refrigerator.