peach & cream swiss roll Recipe (with Video)

1. Preheat oven to 350F and line a 9x13” baking sheet.
2. Whisk eggs and sugar for 5-7 min at high speed until they form a thick, light and ribbony mixture.
3. Sift in the flour and add the salt and baking powder, then carefully fold using a hand whisk taking care not to overmix the batter.
4. Add the melted butter (shouldn’t be too hot) and fold gently with a whisk. The batter should still be very aerated.
5. Gently transfer batter to the sheet and spread.
6. Bake for 10-12 min.
7. Remove cake from the pan and carefully peel off the parchment paper. Then place it on a new parchment paper and dust with some powdered sugar. Keeping a short end towards you, make a shallow cut 1” away form the short end parallel to the short end as shown. Then gently roll the cake from this short end to the other short end, along with the parchment. Don’t squeeze too hard. Let the cake rest keeping the seam side down until it reaches room temperature.
8. Make your pulp by blending the peach.
9. Make the whipped cream by whisking with sugar and vanilla until it forms stiff peaks.
10. Gently and slowly unroll the cake. Spread the pulp on top and let it absorb.
11. Then spread about 2/3 of the whipped cream evenly.
12. Roll the cake again in the same direction as before, trying to roll it as tight as you can without squeezing out the cream. Place it on a platter with the seam facing down.
13. Cover with remaining whipped cream and refrigerate for 30 min.
14. Decorate cake with peach slices & serve!!