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My grandmother's peach Swiss roll (gluten-free)
The peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, is my sister's favourite cake that my grandmother makes. It's beautiful and special and oh-so-quaint, like a vision from the ’80s making its way into modern life.
Servings 8
Ingredients
- 4 eggs separated
- 1 cup sugar
- ¾ cup GF flour mix I like Irresistibles
- ¼ cup starch
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 3 TBs 10% yogurt or creme fraiche
- 1 can organic California cling peaches sliced (most canned peaches produced in the United States are California cling peaches)
Instructions
- Using a whisk or an electric mix, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch. Add gradually to egg white mixture. Add vanilla extract and 4 egg yolks, and fold gently with a wooden spoon.
- Preheat oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour out the cake mixture. Bake for about 8-10 minutes in a pre-heated oven.
- Remove from the oven and, using the parchment paper to help yourself, quickly roll the dough into a roll. Remove parchment paper immediately, and place rolled cake back on the baking sheet. Let rest in a roll for about an hour, until cool enough to handle.
- Meanwhile, whip cream into a steady whipped topping. Divide in half, and fold yogurt or creme fraiche into half the whipped cream.
- Unroll cake again - do not worry if it breaks or cracks, that's normal. Smear with the whipped cream with yogurt or creme fraiche added to it. Top with a layer of peach slices.
- Roll cake once again, smoothing over any cracks or tears. Cover with remaining whipped cream.
- Let rest in fridge for a few hours.