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.
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.
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.
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.