Peaches 'n' Cream Roulade

Great for summer entertaining!  My Peaches 'n' Cream Roulade is full of fresh peach flavor with a simple whipped cream icing.  Keep cool before serving so your icing doesn't melt!

Peaches ‘n’ Cream Roulade

Ingredients

Sponge Cake

• 3 eggs
• 3/4 cups sugar
• 1/2 cup cake flour
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• powdered sugar for forming roll

• Peach Filling

• 5-7 peaches, sliced
• 1/4-1/2 cup sugar, depending on sweetness of peaches
• 1/4 tsp. salt
• 1 Tbsp. cornstarch
• 2 peaches, chopped
• 1 peach, sliced for garnish

• Whipped Cream Icing

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Servings: 8
Cook time: 25 minutes

Sponge Cake
Preheat oven to 350.  Whip eggs and sugar together in a stand mixer until thoroughly combined - it will look pale yellow and should have doubled in size, roughly 8 to 10 minutes.  Whisk the dry ingredients together and gently fold into the egg and sugar mixture until smooth.  
Pour batter into a greased 1/4 sheet pan and bake for 25 minutes or until an toothpick inserted into batter comes out clean. 
Sprinkle powdered sugar onto clean towel and invert cake onto towel. Then sprinkle the cake with more powdered sugar.  Gently roll cake in towel to create and set aside to cool.  

Peach Filling
Heat sliced peaches with sugar and salt over medium heat until peaches are soft enough to be mashed with a potato masher.  Bring to a boil, add corn starch and boil for 1 minute.  Remove from heat and cool in refrigerator until ready to use.  Fold in peaches once cooled.

Whipped Cream Icing
Just before frosting cake whip cream with sugar until stiff.  Spread over rolled cake.  Serve immediately or refrigerate for a few hours.

To assemble: Gently unroll cooled cake and spread with peach filling.  Roll cake back up using the towel to assist.  Very carefully move cake from towel to serving dish and completely frost with whipped cream.  Top with peaches and serve immediately.  Can be made a few hours in advance.

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