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.
3fresh peaches, peeled, destoned and chopped roughly
3teaspoonslemon juice
1/2cup(100g / 3.5oz) granulated sugar
For the roll cake
97g/ 3/4 cup / 3.4oz plain (all purp) flour
25g/ 1/4 cup / 1oz cornflour (corn starch)
1/2teaspoonbaking powder
1/2teaspoonbaking soda (bicarb soda)
1/4teaspoonsalt
3large eggs
3/4cup/ 150g / 5.3oz caster (superfine) sugar
1/4cup/ 60ml cold milk
1teaspoonvanilla
1/4cup/ 50g caster (superfine) sugar, extra
For the filling
1/2cup/ 125ml whole (full cream) milk
1 1/2tablespoonsplain (AP) flour (notes)
1/2cupcaster (superfine) sugar, separated in 2 parts
113g/ 1 stick / 1/2 cup unsalted butter
1/2teaspoonvanilla extract
Pinchof salt
For best results, always weigh ingredients where a weight is provided
Instructions
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.
Dampen a clean tea towel and lay it on the bench top. Scatter the extra 1/4 caster sugar over the top.
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 tea towel.
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.
To finish
As soon as the cake is cool, unroll it and 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. without the tea towel. Place in the fridge to get nice and cold before slicing then dust all over with a little more icing sugar right before serving.
Notes
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).
Substitutions
If you don't feel like making peach jam from scratch, you can use store bought peach jam or preserve.
TOOLS USED IN THIS RECIPES
A jelly roll tin or swiss roll tin are the correct size
A large spatula makes spreading the frosting on super simple
A stand mixer or handheld mixer is best
Extra tea towels for wrapping the cake when you roll it
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.