Cake rolls make a lovely presentation for a party, and they are simple to cut into even slices. My father taught me how to make them, and sometimes we get together and make them for family and friends.—Malena Coleman, Rockville, Indiana
Featured In: Dad's Best Recipes
- 3 large eggs
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar
- 3/4 cup biscuit/baking mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar, divided
- 3 cups chopped peeled fresh peaches
- Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
- Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.
- Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.
- To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate 2 hours. Yield: 12 servings.
Originally published as Peaches & Cream Jelly Roll in Best of Summer 2013 MEGAZINE 2013
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Sep. 1, 2014
"measured all ingredients, cake did not raise, tasted okay, but was very thin"