Peaches & Cream Jelly Roll Recipe

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Peaches & Cream Jelly Roll Recipe
Peaches & Cream Jelly Roll Recipe photo by Taste of Home
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Peaches & Cream Jelly Roll Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 192 calories, 10g fat (5g saturated fat), 80mg cholesterol, 144mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 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
  1. Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
  2. 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.
  3. 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.
  4. Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.
  5. 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

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Reviews forPeaches & Cream Jelly Roll

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MY REVIEW
sstetzel User ID: 158954 179402
Reviewed Sep. 2, 2014

"With the biscuit mix you're going to find that this isn't your normal cake texture. Make sure you beat the eggs really well, a solid 3 minutes. You want them foamy, those air bubbles will help your cake be lighter.

Sue Stetzel ~ Online Community Manager, Taste of Home"

MY REVIEW
cookie 99 User ID: 4574075 111749
Reviewed Sep. 1, 2014

"measured all ingredients, cake did not raise, tasted okay, but was very thin"

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