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.
1can organic California cling peachessliced (most canned peaches produced in the United States are California cling peaches)
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.
My grandmother's peach Swiss roll (gluten-free) https://immigrantstable.com/peach-swiss-roll-gluten-free/ February 11, 2016