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Ingredients
| eggs: 3 (large) |
| light brown sugar (packed): 1 cup (lightly packed) |
| water: 1/3 cup |
| vanilla extract: 1 tsp |
| cake flour: 1 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/2 tsp |
| ground cloves: 1/4 tsp |
| powdered sugar (unsifted): 1/4 cup |
| ground cinnamon: 1/2 tsp |
| peaches: 3 |
| light whipping cream (fluid): 1/2 cup |
| powdered sugar (unsifted): 1 Tbl |
| whipped cream topping (sweetened) |
| peaches (slices) |
Spiced Peach Cream Roll
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Line 15x10x 1-inch jelly roll pan with foil or parchment paper; grease.
- In small mixer bowl, beat eggs until very thick and lemon-colored, about 5 minutes.
- Gradually beat in brown sugar.
- Turn mixer to low and blend in water and vanilla.
- Gradually add flour, baking powder, salt, cinnamon, nutmeg and cloves, beating just until batter is smooth.
- Pour into pan, spreading batter into corners.
- Bake at 375 for 12- 15 minutes or until toothpick inserted in centre comes out clean.
- Loosen cake around edges of pan.
- Mix icing sugar and cinnamon together and sprinkel over top of cake.
- Cover cake with clean tea towel and cookie sheet; invert and carefully remove jelly roll and foil.
- Trim any crusty edges.
- While hot, roll cake and towel up, starting from narrow end.
- Cool on wire rack.
- Filling: When ready to serve, peel and chop peaches.
- Whip cream; fold in peaches and icing sugar.
- Unroll cake and spread with peaches and cream mixture.
- Roll up.
- Garnish with additional whipping cream and sliced peaches.
- Well drained canned peaches could be used instead of fresh peaches.