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Learn moreLight spiced sponge roll filled with whipped cream and chopped peaches.
Cake
Ingredients
- 3 eggs
- 1 cup brown sugar
- 3/4 cup water
- 1/4 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup icing sugar
- 1/2 tsp cinnamon
Preparation
- Line 10x15 cookie sheet with parchment paper and grease well.
- Beat eggs until very thick and lemon coloured, about 5 minutes.
- Gradually beat in sugar. Blend in water and vanilla.
- Mix dry ingredients together: flour, baking powder, salt, cinnamon.
- Gradually add to egg mixture, beating until batter is just smooth.
- Pour into pan, spreading batter into corners.
- Bake at 375 F for 15 minutes.
- Rest hot cake in pan for 5 minutes.
- Mix icing sugar and second portion of cinnamon together; sprinkle over warm cake.
- Cover cake with a clean tea towel and turn cake out onto towel.
- Peel off parchment and Roll the cake and towel up while hot. Cool fully on a wire rack.
Filling and Assembly
Ingredients
- 1 1/2 cups whipping cream
- 1 can canned peaches chopped
- 1/4 cup sugar or maple syrup
Preparation
- Whip cream and sugar together. Set some aside for garnish.
- Add chopped peaches to remaining whipped cream.
- Unroll cake and spread with cream and peaches mixture, making sure to get cream in the centre of the roll and leaving ~1 inch at the end (and 1/4 inch at the sides). Roll back up.
- Garnish with reserved whipped cream and peach slices.