- 50g butter, melted, then cooled, plus extra for the tin
Butter is a dairy product made from separating whole milk or cream into fat and…
- 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
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 75g raspberry coulis (we used ready-made from Waitrose)
- 150g pack raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 200ml double cream
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. 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.
- Step 1Prepare 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 2Remove 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 3Peel 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 4Score 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 5Roll 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 6Secure 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.