Sun Blushed Peach Cream Roll

Sun Blushed Peach Cream Roll

Sun blushed Peach Cream Roll, a vintage clipped recipe


6 eggs, separated
1 teaspoon lemon rind
2 tablespoons lemon juice
1/8 teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup sifted all-purpose flour

1 1/2 cups diced, peeled fresh peaches
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla


For cake beat egg yolks slightly with a fork; stir in lemon rind and juice. Beat egg whites with salt until soft peaks form. Gradually beat in sugar, beating constantly until stiff peaks form. Fold about one-fourth of the egg white mixture into the egg yolks. Fold into remaining egg white with flour. Spread batter evenly in a waxed paper-lined jelly roll pan (15.5x10.5 inches). Bake at 400-degrees 11 to 13 minutes or until done. Loosen edges; turn out onto towel sprinkled with confectioners' sugar. Peel off waxed paper. Roll up from the narrow end with a towel. Cool on cake rack. 

To prepare the filling, combine peaches and lemon juice. Whip cream stiff; fold in sugar, vanilla, and peaches. Unroll cake carefully and spread with filling; reroll. Chill at least three hours. Spread with whipped cream, if desired, before serving. 

Makes eight to ten servings. 

From the Kitchen Of
View additional recipes in this category

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.