Peaches and cream roll
Peaches and cream roll recipe in the cake category
Recipe ingredients:
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup packaged complete buttermilk pancake mix
- 1 tablespoon light or dark rum
- 4 large peaches peeled, pitted, and chopped, 4 cups, or 1, 16 ounces, package frozen unsweetened peach slices, thawed, drained, and chopped
- 1 cup whipping cream
- 1/2 cup granulated sugar
Recipe method:
- Grease and flour a 15 x 10 x 1 inch jellyroll pan. Set aside.
- In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick.
- Gradually add the 3/4 cup granulated sugar. Beat on medium speed for 4 to 5 minutes or until light and fluffy.
- Add pancake mix. Beat on low speed just until combined.
- Spread batter in prepared pan.
- Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center.
- Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners sugar.
- Roll up towel and cake, jellyroll style, starting from one of the short sides. Cool on a wire rack.
- Meanwhile, add rum to peaches. Set aside.
- Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form.
- Unroll cake. Remove towel.
- Spread cake with half of the whipped cream. Top with drained peaches.
- Spread with remaining cream. Roll up cake.
- Place, seam side down, on a serving platter.
- If desired, sprinkle with confectioners sugar.
- Cover and chill until serving time, for up to 2 hours.
Tags: peaches, cream, roll, recipe, cake, recipes, cooking