Name: Peaches & Cream Jelly Roll
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 large eggs -; 1/4 teaspoon vanilla extract -; 1/8 teaspoon salt -; 3/4 cup sugar -; 3/4 cup biscuit/baking mix -; 1/4 cup confectioners' sugar, divided -; 1 cup heavy whipping cream -; 3 cups chopped peeled fresh peaches -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Peaches & Cream Jelly Roll

1. 3 large eggs -

2. 1/4 teaspoon vanilla extract -

3. 1/8 teaspoon salt -

4. 3/4 cup sugar -

5. 3/4 cup biscuit/baking mix -

6. 1/4 cup confectioners' sugar, divided -

7. 1 cup heavy whipping cream -

8. 3 cups chopped peeled fresh peaches -

How to cook deliciously - Peaches & Cream Jelly Roll

1. Stage

Preheat oven to 375°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.

2. Stage

Beat eggs on high speed 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.

3. Stage

Bake until cake springs back when lightly touched, 8-10 minutes. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. Stage

Meanwhile, beat cream until it begins to thicken. Add 3 tablespoons confectioners' sugar; beat until stiff peaks form.

5. Stage

To assemble, unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again, without towel. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate 2 hours.