Swiss roll with peaches

Swiss roll with peaches


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Let the sponge roll stand for 30 minutes before serving to allow the flavours to develop.

Lynn Lewis and Joachim Wahnschaffe

Serves: 8 

  • 4 egg whites
  • 75g caster sugar
  • 4 egg yolks
  • 90g plain flour
  • 1 lemon
  • 500g ripe peaches
  • 250 ml cream, for whipping
  • ½ teaspoon vanilla essence
  • 2 tablespoons honey

Preparation:40min  ›  Cook:12min  ›  Ready in:52min 

  1. Use a 33×23-cm Swiss roll tin. Line with baking paper. Preheat oven to 180 degrees C. Beat egg whites with 1 tbsp water until soft peaks form. Add sugar. Beat the egg whites until stiff peaks form. Use a large metal spoon to gently stir the egg yolks into the egg whites. Sift flour over the mixture and fold in with a whisk.
  2. Spread mixture in tin; bake for 12–15 minutes. Turn out onto a damp cloth kitchen towel and cover with a second damp towel; leave to cool completely.
  3. Grate 1 tsp lemon zest; squeeze 1 tbsp 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.
  4. Whip cream with the vanilla and lemon zest until stiff. Stir 1 tbsp honey into the cream; gently mix in the fruit. Remove the towel and baking paper from the sponge. Spread two-thirds of peach cream over the sponge. Starting at a short end, roll up the sponge. Spread the rest of the cream over the roll and drizzle with the remaining honey.

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