Swiss Roll with Peaches

Swiss Roll with Peaches
By: Reader’s Digest Baking with Love

For the batter:
4 egg whites
4 egg yolks
1/3 cup superfine (Bakers) sugar
¾ cup flour

For the filling:
1 lemon
1lb ripe peaches
1 cup whipping cream
½ teaspoon vanilla
2 Tablespoons honey

Line a jelly roll/bar pan with parchment paper. Preheat oven to 350 degrees.

Beat egg whites with 1 Tablespoon water until soft peaks form. Add sugar. Beat the egg whites until still peaks form. Use a large spool to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.

Spread mixture into prepared pan. Bake for 12-15 minutes. Turn out onto a damp kitchen cloth and cover with second damp towel; leave to cool completely.

Grate 1 teaspoon lemon zest; squeeze 1 Tablespoon juice. Place peaches in a bowl and pour boiling water over them. Remove fruit with care; peel, halve and stone. Cut the flesh into small pieces; mix with lemon juice.

Whip cream with the vanilla and lemon zest until stiff. Stir in 1 Tablespoon honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge cake. Spread 2/3 of peach cream over the sponge cake. Starting at a short end, roll up the sponge cake. Spread the rest of the cream over the roll and drizzle with remaining honey.

Serves 8