**Introduction**
Indulge in the sweet taste of summer with this Irresistible Homemade Peach Cake Roll. This delightful dessert features a light and fluffy sponge cake rolled up with a luscious peach filling and creamy frosting, creating a beautiful and delicious treat perfect for any occasion. Whether you’re hosting a summer gathering or simply want to enjoy a slice of cake with your afternoon tea, this peach cake roll is sure to impress your family and friends.
**Ingredients**
For the sponge cake:
– 3 large eggs
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ cup all-purpose flour
– ¼ teaspoon salt
– ½ teaspoon ground cinnamon (optional)
For the peach filling:
– 2 cups fresh peaches, peeled, pitted, and diced
– 2 tablespoons granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
For the cream cheese frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon milk (optional, for consistency)
**Instructions**
1. **Prepare the Sponge Cake:**
Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, greased lightly. In a large bowl, beat the eggs and sugar together using an electric mixer on high speed until light and fluffy, about 5-7 minutes. Stir in the vanilla extract.
2. **Mix Dry Ingredients:**
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
3. **Bake the Cake:**
Spread the batter evenly in the prepared pan. Bake in the preheated oven for 12-15 minutes or until the cake is golden and springs back when lightly touched.
4. **Roll the Cake:**
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully remove the parchment paper and roll the cake up tightly in the towel. Let it cool completely in this rolled position.
5. **Prepare the Peach Filling:**
In a medium saucepan over medium heat, combine the diced peaches, sugar, lemon juice, cornstarch, and vanilla extract. Cook, stirring gently, until the mixture is bubbly and slightly thickened, about 5-7 minutes. Remove from heat and let the filling cool.
6. **Make the Frosting:**
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract. Add milk a little at a time if a thinner consistency is desired.
7. **Assemble the Cake Roll:**
Once the cake has cooled completely, unroll it carefully. Spread a layer of cream cheese frosting over the cake followed by the peach filling. Roll the cake back up (without the towel), starting at the short end. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
8. **Serve:**
After the cake has chilled, remove it from the plastic wrap and dust the top with powdered sugar. Slice carefully with a sharp knife and serve.
**Tips**
– Make sure to use ripe, juicy peaches for the best flavor in the filling. If fresh peaches are not available, you can substitute with canned peaches (drained) or frozen peaches (thawed).
– For an added touch of flavor, consider adding a teaspoon of almond extract to the peach filling.
– Experiment with different fruits such as strawberries or blueberries for a variation on this recipe.
– This cake can be made a day in advance and kept in the refrigerator, allowing the flavors to meld beautifully.
**Serving Suggestions**
Serve the peach cake roll with a dollop of whipped cream on top or a scoop of vanilla ice cream on the side. Garnish with fresh mint leaves or additional peach slices for extra appeal. This cake pairs wonderfully with iced tea or a chilled glass of lemonade, making it a refreshing dessert option for warm summer days.
#peachcake #summerdessert #cakeinroll