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    Peaches and Cream Roll

    Source of Recipe


    List of Ingredients

    Peaches and Cream Roll

    3 eggs
    1/2 C. granulated sugar
    1/4 tsp. salt
    1/4 tsp. vanilla extract
    3/4 C. granulated sugar
    3/4 C. packaged complete buttermilk pancake mix
    1 T. light or dark rum (or rum flavouring)
    4 large peaches peeled, pitted, & chopped (4 cups) or 1 (16 oz.) pkg. frozen unsweetened peach slices, thawed, drained & chopped
    1 C. whipping cream
    The secret to easy-to-roll sponge cake is using pancake mix in the batter.


    Grease & flour a 15 x 10 x 1-inch jelly-roll pan; set aside.
    In a large mixing bowl beat eggs, salt and vanilla extract with an electric mixer on high speed about 4 minutes or until thick. 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; beaton low speed just until combined. Spread batter in prepared pan. Bake in a 400F oven for 8 to 10 minutes or until golden and cake springs back when lightly touched near center. 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.
    Meanwhile, add rum to peaches; set aside.
    Beat together whipping cream and 1/2 cup granulated sugar until stiff peaks form. Unroll cake; remove towel. Spread cake with half of the whipped cream; top with drained peaches. Spread with remaining cream. Roll up cake. Place, seam side down, on a serving platter. If desired, sprinkle with confectioners' sugar. Cover and chill until serving time, for up to 2 hours. Makes 10 servings.




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