This beautiful Peaches and Cream Swiss Roll Cake Recipe is easy peach jam and the smoothest creamy frosting, all rolled up in a delicate swiss roll. If you’re looking for peach desserts, this is the one you need.
I’m so excited to be posting this beautiful Peaches and Cream Swiss Roll Cake recipe today because for weeks now I’ve been seriously craving peaches. It may be that I spend a lot of time on Instagram and half the world is luxuriating in perfect, fresh peaches. Or maybe it’s the box of goods my brother and family so carefully put together for my birthday that had the most gorgeous jar of big fat peach halves in it.
All I know is I’ve had peaches on the brain and I was lucky enough to find some on special in the supermarket. It was like a sign … or not … but I decided it was and bought a few.
I’ve been on a bit of a bender creating the perfect swiss roll recipe too so, with peach desserts and a swiss roll cake in mind, I set out to create this lovely Peaches and Cream Swiss Roll Cake. Check it out
- Perfect vanilla sponge
- Homemade easy peach jam
- Super silky-smooth ermine frosting
The simple steps to a perfect swiss roll
Ok, so making a swiss roll can seem daunting. I’ve had my share of failures over the years where they crack or sag leaving me deflated too and wondering what the secret is but there really is no secret. Just a few specific steps and you’re on your way to swiss roll heaven.
Then the sponge recipe uses a combination of plain (all purpose) flour and corn flour (or corn starch). The corn flour helps to create a more soft and tender cake than plain flour alone. If you have cake flour handy, you can use that in place of both the plain flour and corn flour in this recipe.
Double the fillings for double the fun
The filling is made up of two parts. First, an easy homemade fresh peach jam but the most brilliant part is you can make this with tinned peaches too. Seriously, 30 minutes is all it takes and it keeps well in the fridge for a couple of weeks. You can absolutely substitute some peach jam if you’d prefer too, but try making your own. There’s nothing to it.
The second part of the filling is my absolute favourite type of frosting – Ermine frosting. I bang on about it quite a bit on this website like on these Creamy Dreamy Orange Cupcakes, or this Almond Lemon Poke Cake. I even made a custard version for my Homemade Custard Creams.
The best frosting EVER!
If you’ve never heard of Ermine frosting, you may also know it as flour buttercream, cooked milk frosting or boiled milk frosting. If you’ve never heard of any of those, you’re about to learn all about the most beautiful, smooth and creamy frosting you’ve ever known.
The recipe sounds a little strange as you start by heating flour and milk together until it forms a very thick paste. You let that paste cool, then make a buttercream using that. No powdered sugar necessary, this one use granulated sugar but the resulting frosting has no graininess whatsoever. This is smoother than normal powdered sugar buttercream and also not as sickly sweet.
Honestly, I could go on about this stuff for days. It’s magical and IMO the very best frosting around. I’ll stop now. Lets get to the recipe for this amazing Peaches and Cream Swiss Roll Cake.
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Peaches and Cream Swiss Roll Cake Recipe
For the easy peach jam (makes 3/4 cup)
- 3 fresh peaches, peeled, destoned and chopped roughly
- 3 teaspoons lemon juice
- 1/2 cup (100g / 3.5oz) granulated sugar
For the roll cake
- 97 g / 3/4 cup / 3.4oz plain (all purp) flour
- 25 g / 1/4 cup / 1oz cornflour (corn starch)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarb soda)
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup / 150g / 5.3oz caster (superfine) sugar
- 1/4 cup / 60ml cold milk
- 1 teaspoon vanilla
- 1/4 cup / 50g caster (superfine) sugar, extra
For the filling
- 1/2 cup / 125ml whole (full cream) milk
- 1 1/2 tablespoons plain (AP) flour (notes)
- 1/2 cup caster (superfine) sugar, separated in 2 parts
- 113 g / 1 stick / 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the peach jam
Place peaches and lemon juice in a saucepan over low-med heat and cook for roughly 10-15 minutes until the peaches start to soften and release their juice.
Add the sugar and turn the heat up to med-high. Simmer, stirring and crushing with a wooden spoon every so often, for around 30 minutes until the jam is very thick. Transfer to a clean bowl and place in the fridge to cool completely before using.
For the cake
Preheat oven to 180C / 350F / 160C fan forced. Grease then line a sponge roll tin with baking paper. Now grease and flour the baking paper.
Sift together the flour, cornflour, baking powder, baking soda and salt. Mix them well to disperse evenly.
Beat the eggs on high for about 2 minutes or until they have lightened, tripled in volume, and look frothy.
While still beating, slowly add in the caster sugar. Then add the milk and vanilla and beat well.
Turn the beater down to low and add the flour, a third at a time until combined. Beat for another 30 seconds on low.
Pour the batter into your prepared tin, tipping it from side to side to get it into all the corners and level all over. Then tap the tin lightly on the bench top 2 -3 times only.
Bake for 12 to 15 minutes until a toothpick comes out clean and the top springs back when you touch with your fingertip.
Lay a sheet of baking / non-stick paper down, a little larger than the baking tin, then sift the 1/4 cup of extra caster sugar all over evenly.
As soon as you remove the cake from the oven, gently lift the paper at the sides making sure it comes away from the cake easily. While it is still hot, quickly but careful flip the tin over onto the sugared paper.
Roll the cake up from short end to short end and leave to cool completely.
To make the buttercream
Whisk the milk, flour and half the sugar together in a small saucepan over a low heat. Keep whisking until it thickens. It needs to be quite thick like a thick custard. Pour the paste into a clean bowl then cover with plastic wrap, making sure the wrap touches the top of the paste to stop it forming a skin. Cool in the fridge completely before using in the frosting.
Once the milk and flour paste and the cake are all cool, beat together the butter and sugar until really light and creamy. About 5 minutes. Scrape down the bowl a few times through the process.
Add the milk paste to the butter and sugar and beat for another 5-7 minutes. If it looks like it separates near the start, don't worry, just keep on beating. It will all come together into a beautiful, almost whipped cream looking frosting. Finally add the vanilla extract and pinch of salt and beat until incorporated.
Gently, unroll the cake, carefully pulling the paper away from the outside.
Start by spreading the jam over the cake, then spread the buttercream over the top.
Lift the short edge slightly and roll it back up again. Place in the fridge to get nice and cold before slicing then dust all over with a little more icing sugar right before serving.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- If you don't feel like making peach jam from scratch, you can use store bought peach jam or preserve.