Peaches and Cream Jelly Roll
Indulge in the summery sweetness of this Peaches and Cream Jelly Roll, a light and airy dessert that’s as delightful to look at as it is to eat. Featuring a golden, sponge-like cake rolled up with a luscious whipped cream filling and the delicate juiciness of fresh peaches, this recipe strikes the perfect balance between refreshing and indulgent. The tender cake, baked to perfection in just 12 minutes, is rolled while warm to create its signature swirl, then filled with a velvety homemade cream kissed with vanilla. Diced peaches add pops of fruity brightness, making every bite a celebration of seasonal flavors. Ideal for brunches, garden parties, or afternoon tea, this impressive yet simple dessert is guaranteed to wow your guests. Plus, with only 20 minutes of prep time, it’s a surprisingly quick way to create a show-stopping centerpiece!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 1 cup Heavy whipping cream
- 0.25 cup Powdered sugar (for cream filling)
- 0.5 teaspoon Vanilla extract (for cream filling)
- 2 medium Fresh peaches
Instructions
Preheat your oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs using a hand mixer or stand mixer on high speed for 3-5 minutes, until pale and thickened.
Gradually add the granulated sugar to the eggs, beating until it is fully incorporated. Add the vanilla extract and mix until combined.
Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly to the edges. Tap the pan lightly on the counter to release any air bubbles.
Bake for 10-12 minutes, or until the cake is golden and springs back when touched lightly in the center.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Immediately after removing the cake from the oven, carefully invert it onto the prepared towel and peel off the parchment paper.
Starting at one short edge, gently roll the cake and towel together into a spiral. Allow it to cool completely, seam side down.
Meanwhile, whip the heavy cream, powdered sugar (for cream filling), and vanilla extract (for cream filling) in a large bowl until stiff peaks form.
Dice the peaches into small pieces and fold them gently into the whipped cream.
Once the cake has cooled, unroll it carefully and spread the peach and cream filling evenly over the surface, leaving about a 1-inch border around the edges.
Re-roll the cake tightly (without the towel) and place it seam side down on a serving platter.
Dust the top with powdered sugar, slice, and serve. Enjoy your Peaches and Cream Jelly Roll!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 27.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
