Recipe: peaches and cream roll
Peaches and Cream Roll
The secret to easy-to-roll sponge cake is using pancake mix in the batter.
1/4 teaspoon salt
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup packaged complete buttermilk pancake mix
1 tablespoon light or dark rum
4 large peaches peeled, pitted, and chopped (4 cups)
or 1 (16 ounce) package frozen unsweetened peach slices,
thawed, drained, and chopped
1 cup whipping cream
1/2 cup granulated sugar
Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside.
In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners’ sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
Meanwhile, add rum to peaches; set aside.
Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with confectioners’ sugar. Cover and chill until serving time, for up to 2 hours.
Makes 10 servings.