• Step 1
    Prepare baking parchment

    While your sponge is cooking, lay a sheet of baking parchment, a little larger than the sponge, on your work surface. Sprinkle liberally with caster sugar.



  • Step 2
    Remove from oven

    When the sponge is cooked, remove from the oven straight away and, in one fast and direct movement, flip it out of the tin onto the sugary surface.



  • Step 3
    Peel away baking parchment

    Starting from one corner, carefully peel off the baking parchment lining the sponge. The cake will be very delicate, so take care not to pull too much sponge away with the paper.

  • Step 4
    Score the sponge

    Lightly score the sponge along one of the long sides, about 2.5cm from the edge, making sure you don’t go all the way through. This will help when you come to roll it up. If you want a shorter, fatter roll, score along one of the short sides.

  • Step 5
    Roll the sponge

    Starting from the scored edge, roll up the sponge, keeping the parchment sandwiched against the cake. Use the baking parchment to help you get a tight roll.



  • Step 6
    Secure the roll

    Twist the ends of the parchment like a sweet wrapper to secure the roll. Leave to cool completely before unrolling, filling and re-rolling.

Prepare baking parchment
Remove from oven
Peel away baking parchment
Score the sponge
Roll the sponge
Secure the roll

Peach Melba roulade

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(2 ratings)

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Cooking time

Prep: 35 mins Cook: 15 mins Plus cooling

Skill level

Moderately easy


Cuts into 10 slices

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

Nutrition and extra info

Nutrition info

Nutrition per slice

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  • 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 peaches in syrup, drained (reserve the syrup), and roughly chopped
  • 75g raspberry coulis (we used ready-made from Waitrose)
  • 150g pack raspberries
  • 200ml double cream

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Launch step-by-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.
  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.
  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.
  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.
  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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Show comments
Chickenlicken1's picture

Just had a go at this recipe as thought it would be nice for a summer BBQ pudding. The sponge was awful and had to throw it all away. Never tasted such a bad rubbery sponge could have used it as a swimming float!!! Really not good very disappointing! Filling was lovely and used another recipe for the sponge.

masterfox_86's picture
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I tried this recipe for the first time this week and it turned out absolutely beautifully. I had a few problems rolling it up but I got there in the end. The sponge was really light and delicious and the filling complimented it perfectly.
To get a good result with the sponge you really have to keep whisking vigorously for at least 5 minutes with the eggs until they are almost tripled in volume, almost white in texture and quite thick. If you then pour the mixture into the tin from as small a height as possible you don't loose much of the air from it. In fact mine almost rose too much!

teresaaregreen's picture

I tried this recipe twice and both times it didn't look right. As the previous comment states I think gf should check if the recipe is right.
It didn't rise as it should and the bottom was always like rubber. I found another recipe that used 3 eggs and no butter and it worked fine. Save your eggs and find another recipe. Sorry good food your recipes have not let me down before.

98normandy's picture

6 eggs!!! Are you completely sure??? I made this for a special occasion last week and my son spat it out! It was truly disgusting. I should have stopped at 3 eggs as my instinct was telling me to. I've very rarely been disappointed with a GF recipe but this was a complete waste of my time and money.

robbieboy's picture
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Sweet peach with syrupy raspberry wrapped into a cream sponge jacket...just too delicious to share!!