Peach Cake Roll Recipe

All-purpose flour: A versatile flour that forms the base of the cake batter.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Salt: Enhances the flavors in the cake.

Eggs: Provides structure and richness to the cake.

Granulated sugar: Adds sweetness to the cake.

Milk: Adds moisture and helps create a tender crumb.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Peaches: Fresh, ripe peaches add a juicy, sweet-tart flavor.

Whipped cream: Adds a creamy, light texture to the filling.

When preparing the whipped cream for the peach cake roll, ensure it is stiff enough to hold its shape but not over-whipped to the point of becoming grainy. To achieve the perfect consistency, chill your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping. This will help the cream whip faster and more evenly, resulting in a smoother texture that complements the diced peaches beautifully.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt can be used in the same amount, though it may have a slightly different texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• peeled and diced peaches - Substitute with canned peaches: Canned peaches can be used if fresh peaches are not available, though they may be sweeter.

• whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that adds a subtle coconut flavor.

• To keep your peach cake roll fresh and delicious, first ensure it is completely cooled. Wrap the cake roll tightly in plastic wrap to prevent it from drying out.
• For short-term storage, place the wrapped cake roll in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.
• If you plan to enjoy your peach cake roll later, freezing is an excellent option. Wrap the cake roll in plastic wrap, then in aluminum foil to protect it from freezer burn.
• Label the wrapped cake roll with the date and place it in the freezer. It can be stored for up to 2 months.
• When you're ready to indulge, transfer the peach cake roll from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and flavor.
• Before serving, you can dust the cake roll with powdered sugar or add a dollop of whipped cream for an extra touch of sweetness.
• If you have any leftover slices, store them in an airtight container in the refrigerator. They will remain fresh for up to 2 days.
• For a quick treat, you can also freeze individual slices. Wrap each slice in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator as needed.

• Preheat your oven to 300°F (150°C). Place the peach cake roll on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, slice the peach cake roll into individual servings. Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.

• For a quick stovetop method, use a non-stick skillet over low heat. Place the peach cake roll slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side, ensuring even warming without burning.

• If you have a steamer, wrap the peach cake roll in parchment paper and place it in the steamer basket. Steam for about 5 minutes, which will keep the cake moist and soft.

• For those with an air fryer, preheat it to 300°F (150°C). Place the peach cake roll slices in the basket, ensuring they don't overlap. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• Oven: Used to bake the cake at the required temperature of 375°F (190°C).

• Baking sheet: A flat surface to spread the cake batter evenly for baking.

• Parchment paper: Lining for the baking sheet to prevent the cake from sticking.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Another bowl to beat the eggs and sugar, and mix in the milk and vanilla extract.

• Whisk: To whisk together the flour, baking powder, and salt.

• Electric mixer: To beat the eggs and sugar until thick and pale.

• Spatula: To fold the dry ingredients into the wet mixture gently.

• Knife: For peeling and dicing the peaches.

• Cooling rack: To allow the cake to cool slightly after baking.

• Kitchen towel: To help roll the cake with the parchment paper.

• Refrigerator: To chill the rolled cake for at least 1 hour before serving.

Prepare ingredients ahead: Measure and prepare flour, baking powder, and salt in advance. Peel and dice peaches the night before.

Use a stand mixer: Beat the eggs and sugar with a stand mixer to save time and achieve a thick, pale mixture faster.

Chill the bowl: Chill the bowl and beaters before whipping the cream to speed up the process.

Preheat the oven: Preheat your oven while preparing the batter to ensure it’s ready to bake immediately.

Line the baking sheet: Use pre-cut parchment paper to quickly line the baking sheet.