Peach Cake Roll

Peach Cake Roll Recipe

Don’t you enjoy a delicious moistened cake with fruit? Well, besides being tasty, this dessert is a great one to make with your family, so you can enjoy a time in the kitchen together baking and making great memories!

This type of cake is very popular in my hometown and in other areas of the country. It is also my mom’s favorite cake for her birthday. Growing up, we never made it at home, it was always bought from the bakery, and I didn’t learn how to make until I got married. In Mexico, it is known as “niño envuelto”, meaning “wrapped baby”, and also as “brazo gitano” which translates to “gypsy arm”. You can prepare this cake using different types of fruit for the filling (I’m using peaches this time).

The best way to make this cake is using canned peaches; that is the way it’s made in Mexico. I used Dole® for this recipe because it is a brand that I trust and always have in my pantry. Their products really can save a mom’s day, like when having those small fruit bowls handy for a quick and healthy snack. Our family loves to enjoy snacks and desserts that include fruit (this is very common in our culture). I have posted a recipe for a cake roll before, but this time I’m sharing the Peach Cake Roll recipe.

• Line an 11” by 16” cookie sheet with parchment paper and butter it, or use wax paper that’s buttered and floured. (Please check the ingredients list below)
• Combine the sugar, vanilla, and egg yolks in a bowl, and beat until it changes to a lighter color.
• Beat the egg whites until they hold firm and form peaks. Now, with a wire whisk, add the egg yolk mixture and beat into the batter. Then, using a rubber spatula, mix in the flour/baking powder blend in a folding manner. Fold in the melted butter.
• Pour the batter into the prepared pan.

• Bake in a preheated 350° oven for 12 to 15 minutes until it acquires a light golden color and the batter begins to shrink from the sides of the pan.
• Carefully invert the cookie sheet over a flat surface and remove the pan and the parchment paper.

•  Slowly start rolling the sponge cake, without pressing it too much. Let it cool for about 30 minutes in the fridge while rolled in the wet kitchen towel. While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff.
• Once the cake is cooled, unroll it and cover it with some of the whipped cream. Place the fruit on top, as shown in the picture.

• Roll up tightly with the help of the towel, leaving the cake seam-side down. Using a spatula, spread the rest of the whipped cream over the top and sides of the roll and garnish with the drained peaches, cutting the cake. Enjoy!

Print

PEACH CAKE ROLL

Cuisine: Mexican

Servings: 8 - 10

Author: Mely Martinez - México in my kitchen

Ingredients

• 3/4 Cups sugar for the batter and ½ cup for the topping.
• 6 Eggs egg whites and egg yolks separated
• 2 Teaspoons vanilla one for the batter and one for the whipping cream
• 1/2 Cup of flour
• 3 Teaspoons of baking powder
• 1/2 Stick butter melted and cooled
• 1 Jar of DOLE® Peaches 23.5 OZ, drained and chopped, leaving some whole for decoration.
• 2 ½ Cups Heavy Cream
• 1/2 Cup of confectioners sugar or more if desired

Instructions

1. Line an 11” by 16” cookie sheet with parchment paper and butter it, or use wax paper that’s buttered and floured. Set aside. (I am very generous with the buttering part to avoid any accidents with the batter)
2. Combine the sugar, vanilla, and egg yolks in a bowl, and beat until it changes to a lighter color. Mix the flour and the baking powder in a separate container. Set aside. (All this is in preparation for the assembly of the batter.)
3. Beat the egg whites until they hold firm and form peaks. Now, with a wire whisk, add the egg yolk mixture and beat into the batter. Then, using a rubber spatula, mix in the flour/baking powder blend in a folding manner. Go as fast as you can, to avoid having a grainy texture. Finally, fold in the melted butter.
4. Pour the batter into the prepared pan, spreading it out evenly so that it touches all sides of the pan.
5. Bake in a preheated 350° oven for 12 to 15 minutes until it acquires a light golden color and the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.
6. Carefully invert the cookie sheet over a flat surface (so that the towel is under the cake) and remove the pan and the parchment paper.
7. Slowly start rolling the sponge cake, without pressing it too much. Let it cool for about 30 minutes in the fridge while rolled in the wet kitchen towel. While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.

8. Once the cake is cooled, unroll it and cover it with some of the whipped cream. Place the fruit on top.

9. Roll up tightly with the help of the towel, leaving the cake seam-side down. Using a spatula, spread the rest of the whipped cream over the top and sides of the roll and garnish with the drained peaches. Refrigerate for at least 3 hours before serving and cutting the cake. Enjoy!

Provecho!
Mely Martínez,

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