Peach Melba roulade
Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
Difficulty and servings
CUTS INTO 10 slices
Preparation and cooking times
Prep 35 mins
Cook 15 mins
plus cooling
- 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.
- 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.
- 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 (see step-by-step guide). Leave to cool.
- 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.
- 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.
PER SLICE
345 kcalories, protein 6g, carbohydrate 39g, fat 18 g, saturated fat 10g, fibre 2g, sugar 31g, salt 0.3 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2257639/
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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
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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Difficulty and servings
CUTS INTO 10 slices
Preparation and cooking times
Prep 35 mins
Cook 15 mins
plus coolingIngredients
- 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
PER SLICE
345 kcalories, protein 6g, carbohydrate 39g, fat 18 g, saturated fat 10g, fibre 2g, sugar 31g, salt 0.3 g
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21 July 2012
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30 August 2012
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13 January 2013
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