Peaches can be outstanding this time of year--you only need two for this delightful dessert. It's quick and easy, and is a gorgeous top-off to a simple meal. I've been making it since I was thirteen--my mother's recipe. Last night it really hit the spot after a big bowl of vegetable soup, and some homemade bread with my favorite cheese, Humbolt's Fog.
You'll need a standard jelly-roll pan that measures 15 x 10 inches at the bottom. The cake works well with strawberries, too.
Peach Roll-Up
4 egg whites (extra-large)
1/2 cup sugar
4 egg yolks (extra-large)
1/4 cup sugar
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
12 oz heavy cream
3 Tbsp powdered sugar
2 large ripe peaches, peeled and sliced thinly
Preheat oven to 375 degrees.
Grease a jelly roll pan. Then line it with waxed paper, and grease that.
Spread a clean kitchen tea towel on the table. Sift powdered sugar over it.
Beat egg whites until foamy, add sugar, and beat until stiff peaks form. Set aside.
Sift dry ingredients. (I shake it through a mesh sieve.)
Beat egg yolks until lemon-colored, then beat in sugar until light and fluffy.
Using a rubber spatula, fold whites into yolks, then sprinkle flour mixture in two parts into the batter, folding gently after each.
Pour into prepared pan and bake for 12 to 15 minutes, until golden brown.
Immediately after taking the cake out of the oven, turn it upside-down onto the prepared tea towel. Peel off the waxed paper. Gently roll up the cake and towel together starting at the narrow end. Allow to cool (2 hours).
Whip heavy cream, adding powdered sugar when it is just about set--you're making whipped cream.
Unroll cooled cake. Cover with whipped cream. Spread peaches evenly over cream. Roll the cake back up in the same direction as before. Sift powdered sugar over the top. Voila!
You'll need a standard jelly-roll pan that measures 15 x 10 inches at the bottom. The cake works well with strawberries, too.
Peach Roll-Up
4 egg whites (extra-large)
1/2 cup sugar
4 egg yolks (extra-large)
1/4 cup sugar
1/2 tsp vanilla
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
12 oz heavy cream
3 Tbsp powdered sugar
2 large ripe peaches, peeled and sliced thinly
Preheat oven to 375 degrees.
Grease a jelly roll pan. Then line it with waxed paper, and grease that.
Spread a clean kitchen tea towel on the table. Sift powdered sugar over it.
Beat egg whites until foamy, add sugar, and beat until stiff peaks form. Set aside.
Sift dry ingredients. (I shake it through a mesh sieve.)
Beat egg yolks until lemon-colored, then beat in sugar until light and fluffy.
Using a rubber spatula, fold whites into yolks, then sprinkle flour mixture in two parts into the batter, folding gently after each.
Pour into prepared pan and bake for 12 to 15 minutes, until golden brown.
Immediately after taking the cake out of the oven, turn it upside-down onto the prepared tea towel. Peel off the waxed paper. Gently roll up the cake and towel together starting at the narrow end. Allow to cool (2 hours).
Whip heavy cream, adding powdered sugar when it is just about set--you're making whipped cream.
Unroll cooled cake. Cover with whipped cream. Spread peaches evenly over cream. Roll the cake back up in the same direction as before. Sift powdered sugar over the top. Voila!
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