– 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)
– 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.)
– 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.
– Pour the batter into the prepared pan, spreading it out evenly so that it touches all sides of the 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. When done, cover with a wet kitchen towel.
– 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.
– 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.
– Once the cake is cooled, unroll it and cover it with some of the whipped cream. Place the fruit on top.
– 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!