Peach Jam Swiss Roll with Peaches in Syrup
I discovered the beautiful blog of Annyvonne (@annyvonne_postic_thithoad) through the fantastic Facebook Group “tests de recettes entre blogueurs”. This December 2022 our Group Challenge was to pick a “SWISS ROLL OR BÛCHE” from another blogger. Hence, I fell in love with Annyvonne’s recipe because it reminded the one my Grand Mother used to make. Of course, you will find her recipe right HERE!
I hope your will Enjoy this Roll Recipe as much as I did! Bon Appétit!
For more Swiss Roll recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Peach Jam Swiss Roll with Peaches in Syrup
Equipment
Ingredients
GENOISE ROLL
- 3 eggs (Separated)
- 1/2 cup (100 g) sugar
- 1 tsp (5 g) vanilla bean paste
- 2/3 cup (80 g) all-purpose flour
MASCARPONE CREAM
- 4 oz (115 g) Mascarpone cheese
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (120 g) heavy whipping cream
- 1/2 tsp (2.5 g) vanilla bean paste
FIILING
- 2 oz (55 g) peach jam (I used St. Dalfour)
- 2 peaches in syrup (Diced)
- 1 Tbsp (15 g) syrup from the peaches
Instructions
- Place your Flexiflat® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven on 350F/180C.
GENOISE ROLL
- Separate egg yolks from egg whites in two mixing bowls.
- In the first mixing bowl, beat the egg yolks, sugar and vanilla bean paste until light and fluffy (about 4 minutes on medium high speed).
- Sprinkle half of the all-purpose flour into your egg yolks preparation. Fold half of the egg whites. Then, mix in the rest of the flour and egg whites.
- Gently pour your preparation on the Flexiflat®, by letting it glide to the corners or spread it using your offset spatula. Tap the bottom gently to air the bubbles out.
BAKE!
- Bake for 8 minutes at 350F/180C, until the genoise springs back when touched lightly. (Every oven heats differently, monitor your genoise from 6min)
- Remove from oven and let cool in the Flexiflat® for 1 minute. Place your bonMAT™ on top of your genoise and flip to release the cake from the Flexiflat®. Start with the corners to release and pull the Flexiflat® away from the cake. Gently roll it using your Bonmat as a guide. Set aside to cool down.
MASCARPONE CREAM
- In a mixing bowl, beat the mascarpone, until smooth on medium speed for about 1 minute. Add the vanilla bean paste, continue beating for about 30 seconds on medium speed.
- Then, add the powdered sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary. IMPORTANT: Do not over mix!
- Now, add the heavy whipping cream a splash at a time while beating on medium high speed until light and fluffy for less than 3 minutes. IMPORTANT: Do not over mix!
ASSEMBLY
- Once your genoise has cooled down, unroll your cake. Brush the peach syrup on top, then spread the peach jam thinly over it. Add your Mascarpone cream and the diced peaches on one side. Gently re-roll your cake using the Bonmat™ as a guide. Refrigerate for 4 hours. When ready, transfer your Swiss roll to your serving plate. Enjoy & Bon Appétit!
- OPTIONAL: You can sprinkle the top of your cake roll with powdered sugar.
Video
Special Notes
Nutrition
Avec cette recette je valide ma participation au défi du mois de Décembre 2022 “Bûche de Noël et Gateaux Roulé” du groupe Facebook “tests de recettes entre blogueurs” Je remercie Annivonne du blog “Les délices de Thithoad” chez qui j’ai déniché cette délicieuse recette.
