Peaches & Cream Roll Cake

This week is Farmer’s Market Week and I’m so excited for a week of farm-fresh eats! All this week, I’m sharing some new recipes inspired by the season’s bounty and linking up with my blogger friends to give you tons of inspiration.

First up for me: peaches. Because we’re kind of drowning in them. We’ve been peach picking, and gotten them in our CSA share and I’ve been baking so many things to use them up! This has been my favorite.

This spongy roll cake is easier than you’d expect and makes for the perfect summer dessert! The vanilla cake balances well with a homemade whipped cream and freshly sliced peaches.

Jump to:

Ingredients

For the cake:

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar

For the whipped cream:

  • 1 cup heavy whipping cream
  • 3 Tablespoons Marshmallow Fluff

For assembling:

  • 1 pear, pitted and sliced thinly

Adding Fluff to your whipping cream? It may seem a bit odd but I promise it’s perfect! It adds just the right amount of sweetness while also stabilizing the whipping cream. It allows you to make the cake the day before without worrying your whipped cream will fall!

Directions

  1. Preheat your oven to 375 degrees.
  2. Line a jelly roll pan with foil and spray with non-stick baking spray. Set aside.
  3. With a stand mixer or hand mixer, heat the eggs on high until thick and lemon-colored. Gradually beat in sugar. Beat in water and vanilla.
  4. In another bowl, whisk together the flour, baking powder and salt. Gradually beat into the wet ingredients.
  5. Pour into the prepared pan and spread evenly to the corners.
  6. Bake 12-15 minutes, until a toothpick inserted comes out clean.
  7. Generously sprinkle powdered sugar over a tea towel slightly larger than the cake.
  8. Loosen the cake and turn it over onto the sugared tea towel. Remove the foil carefully and trim off any crisp edges of the cake.
  9. From the narrow end of the cake, roll up the cake and towel while the cake is still hot. Transfer to a wire rack to cool for at least 30 minutes.
  10. While the cake cools, make the whipped cream. Using a stand mixer or hand mixer, beat the heavy whipping cream until soft peaks form.
  11. Microwave the Marshmallow Fluff for about 20 seconds, until melted. Let cool for a minutes, then add to the whipping cream. Continue to beat until stiff peaks form.
  12. When cool, unroll the cake and remove the towel. Gently spread the whipping cream over the inside of the cake and top with peaches, re-rolling as you go.
  13. Frost the top with any additional whipping cream and peaches.
  14. Slice to serve.

The cake and whipped cream are a great base for nearly and berry or stone fruit. Have some fun and switch it up with whatever is is season by you!

While I like this cake most when served the same day, it can be made up to a day in advance and refrigerated.

Monday Farmer’s Market Week Recipes

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

Recipe

Peaches & Cream Roll Cake

Peaches & Cream Roll Cake

Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the cake:

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Powdered sugar

For the whipped cream:

  • 1 cup heavy whipping cream
  • 3 Tablespoons Marshmallow Fluff

For assembling:

  • 1 pear, pitted and sliced thinly

Instructions

  1. Preheat your oven to 375 degrees.
  2. Line a jelly roll pan with foil and spray with non-stick baking spray. Set aside.
  3. With a stand mixer or hand mixer, heat the eggs on high until thick and lemon-colored. Gradually beat in sugar. Beat in water and vanilla.
  4. In another bowl, whisk together the flour, baking powder and salt. Gradually beat into the wet ingredients.
  5. Pour into the prepared pan and spread evenly to the corners.
  6. Bake 12-15 minutes, until a toothpick inserted comes out clean.
  7. Generously sprinkle powdered sugar over a tea towel slightly larger than the cake.
  8. Loosen the cake and turn it over onto the sugared tea towel. Remove the foil carefully and trim off any crisp edges of the cake.
  9. From the narrow end of the cake, roll up the cake and towel while the cake is still hot. Transfer to a wire rack to cool for at least 30 minutes.
  10. While the cake cools, make the whipped cream. Using a stand mixer or hand mixer, beat the heavy whipping cream until soft peaks form.
  11. Microwave the Marshmallow Fluff for about 20 seconds, until melted. Let cool for a minutes, then add to the whipping cream. Continue to beat until stiff peaks form.
  12. When cool, unroll the cake and remove the towel. Gently spread the whipping cream over the inside of the cake and top with peaches, re-rolling as you go.
  13. Frost the top with any additional whipping cream and peaches.
  14. Slice to serve.

Notes

This can be stored in the refrigerator for up to a day in advance.

The recipe is adapted from the Alpha-Bakery Children's Cookbook.

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