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 13x18 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.