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Peaches and Cream Roll


The secret to easy-to-roll sponge cake is using pancake mix in the batter.


  • 3 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup packaged complete buttermilk pancake mix
  • 1 tablespoon light or dark rum
  • 4 large peaches peeled, pitted and chopped (4 cups) or 1 (16 ounce) package frozen unsweetened peach slices, thawed, drained, and chopped
  • 1 cup whipping cream
  • 1/2 cup granulated sugar


  1. Grease and flour a 15 x 10 x 1-inch jellyroll pan; set aside.
  2. In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick.
  3. Gradually add the 3/4 cup granulated sugar; beat on medium speed for 4 to 5 minutes or until light and fluffy. Add pancake mix; beat on low speed just until combined. Spread batter in prepared pan.
  4. Bake in a 400 degrees F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center.
  5. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with confectioners' sugar. Roll up towel and cake, jelly-roll style, starting from one of the short sides. Cool on a wire rack.
  6. Meanwhile, add rum to peaches; set aside.
  7. Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form.
  8. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches.
  9. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with confectioners' sugar.
  10. Cover and chill until serving time, for up to 2 hours.

Yield: 10 servings


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