Name: Peach Melba roulade
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Cuts into 10 slices
Cuisine: French
Ingredients: 50g butter melted, then cooled, plus extra for the tin; 6 large eggs; 175g golden caster sugar plus 3 tbsp extra for dusting; 120g self-raising flour; 1 tsp vanilla extract; 420g can peach in syrup, drained (reserve the syrup), and roughly chopped; 75g raspberry coulis (we used ready-made from Waitrose); 150g pack raspberry; 200ml double cream

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Peach Melba roulade

Peach Melba roulade

Good Food team

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Cuts into 10 slices

More effort

Prep: 35 mins

Cook: 15 mins

Plus cooling

A star rating of 3.7 out of 5.7 ratingsRate

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Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll

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Ingredients

Nutrition

Units:

MetricUS

50g butter

melted, then cooled, plus extra for the tin
6 large eggs
175g golden caster sugar

plus 3 tbsp extra for dusting
120g self-raising flour

For the filling

1 tsp vanilla extract
420g can peach

in syrup, drained (reserve the syrup), and roughly chopped
75g raspberry coulis

(we used ready-made from Waitrose)
150g pack raspberry
200ml double cream

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Nutrition: per slice

kcal345
fat18g
saturates10g
carbs39g
sugars31g
fibre2g
protein6g
salt0.3g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Butter and line a 25 x 35cm Swiss roll tin with baking parchment. In a large bowl, whisk the eggs and sugar using an electric hand mixer until light in colour and fluffy – this will take about 5 mins.
step 2

Sift the flour into the bowl. Using a large metal spoon, gently fold it into the eggs. Pour in the butter and quickly fold to combine. Be careful not to overmix, as this will knock all the air out of the whisked eggs. Pour the mixture into the lined tin and smooth out to the edges with your spoon. Bake for 12-15 mins until cooked through and springy.
step 3

Lay a sheet of baking parchment, larger than your sponge, on your work surface and dust with the remaining sugar. Flip the sponge onto the sugary surface and carefully peel off the parchment lining the base of the sponge. Use the sheet underneath to help you tightly roll up your roulade. Leave to cool.
step 4

To make the filling, add the vanilla and 3 tbsp of the peach syrup to the cream and whisk with electric beaters until it forms soft peaks. Fold in half of the chopped peaches and ripple in half the coulis.
step 5

Unroll the roulade, remove the baking parchment and spread with the peachy cream. Scatter the raspberries and the remaining peaches over the top. Drizzle with the remaining coulis and tightly re-roll the roulade. Transfer to a serving plate or board and serve straight away.

Recipe from Good Food magazine, July 2012

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A star rating of 3.7 out of 5.7 ratings

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