Peaches and Cream Jelly Roll

Recipe by lauralie41
READY IN: 1hr 5mins




  • For the Cake:
  • Preheat the oven to 350 degrees.
  • With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow and thick and has tripled in volume, about 8 minutes.
  • Sift the flour, baking powder, and salt together in a medium-size mixing bowl.
  • Fold into the egg mixture and blend thoroughly until smooth.
  • Add the vanilla and 2 tablespoons of the butter.
  • Mix gently.
  • Grease a 17 by 12 inch baking pan (or jelly-roll pan) with the remaining 2 teaspoons of the butter.
  • Sprinkle with the remaining 2 tablespoons sugar.
  • Pour the cake batter into the prepared pan, spreading it evenly.
  • Bake until the cake springs back when touched, about 15 minutes.
  • Cool for about 2 minutes, then gently flip it out onto a large piece of parchment paper.
  • For the Filling:
  • In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
  • Whisk to blend well.
  • Set aside.
  • Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottom saucepan over medium heat.
  • Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
  • Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
  • Be forewarned: the mixture will break.
  • Don't be alarmed.
  • Pour it into a glass bowl.
  • Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
  • Let cool completely at room temperature.
  • When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
  • Beat at a medium speed to combine the mixture.
  • If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
  • Whip until you have a thick and creamy custard.
  • For the Peaches:
  • Heat the butter in a large saute pan over medium-high heat.
  • Add the light brown sugar and cinnamon, stir until it dissolves.
  • Add the peaches and cook, stirring, until the sugar starts to turn dark amber in color, 5 to 6 minutes.
  • Add the rum, carefully ignite it, and flambe the peaches.
  • Remove from the heat and allow to cool for about 10 minutes.
  • Place in the bowl of a food processor, pulse several times or until the peach mixture is spreadable.
  • To Assemble:
  • Place the parchment-lined cake on a work surface.
  • Peel off the cooking paper and roll (lengthwise) and unroll the cake in the paper several times.
  • Using a small pallet knife, spread the peach mixture evenly over the cake.
  • Spread the pastry cream evenly over the peaches.
  • Starting at one end (lengthwise) and using the paper underneath, roll the filled cakes as tightly as possible.
  • Wrap the entire jelly roll in plastic wrap and refrigerate for at least 4 hours.
  • Remove from the refrigerator and slice diagonally 2 inches thick.
  • Place on each serving plate.
  • Garnish with whipped cream, mint and powdered sugar.