Peaches & Cream Jelly Roll
Total TimePrep: 20 min. Bake: 10 min. + chilling
- 3 large Nellie’s Free Range 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.
Nutrition Facts1 slice: 192 calories, 10g fat (5g saturated fat), 80mg cholesterol, 144mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 3g protein.
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
Sep 1, 2014
measured all ingredients, cake did not raise, tasted okay, but was very thin
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