Peach Melba Jelly Roll
- Prep Time
- One 10-inch jelly roll
- Difficulty Level Intermediate
- (0 /5)
- 0 ratings
- For the Vanilla Jelly Roll:
- 1 cup (120g) whole wheat pastry ﬂour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs
- ¾ cup (170g) sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml buttermilk
- For the Filling:
- 2 tablespoons (30 ml) cold water
- 1 ½ teaspoons unﬂavored gelatin
- 1 cup (150g) peeled, diced peaches, thawed if frozen
- 1 tablespoon fresh lemon juice
- ½ cup (115g) sugar
- ¾ cup (180 ml) heavy cream
- ¼ cup (30g) confectioners’ sugar
- ½ cup (180g) seedless raspberry jam
- Confectioners’ sugar for garnish
- Fresh raspberries for garnish (optional)
- Preheat your oven to 400°
- Line the bottom of a 10 x 15-inch jelly roll pan with wax paper or parchment paper.
- Place a linen towel on a ﬂat work surface, and dust generously with confectioners’ sugar.
- Whisk together the ﬂour, baking powder and salt in a small bowl. Set aside.
- Beat the eggs in a large bowl until light and lemon colored.
- prinkle in the sugar gradually, beating all the while, and continue beating until the batter is very thick and lemon colored. This will take from 3 to 8 minutes, depending on how powerful your mixer is. Just before you ﬁnish beating the eggs, add the vanilla.
- Gently fold in the reserved ﬂour mixture, using a rubber spatula or whisk. When the ﬂour is almost but not quite uniformly distributed, whisk together the oil and buttermilk and fold them into the mixture.
- Spread the batter evenly into the prepared pan.
- Bake the cake until it’s golden brown and springy to the touch, 12 to 14 minutes.
- Remove the cake from the oven, and invert it onto the prepared towel.
- Peel oﬀ the paper, and, using scissors or a serrated knife, trim the crusty edges of the cake, if necessary.
- Use the towel to roll the warm cake up, from one short side of the rectangle to the other.
- Allow the cake to cool completely.
- To make the Filling:
- Place the water in a small bowl. Sprinkle the gelatin over it, and set it aside to soften.
- Purée the peach slices in a blender or food processor with the lemon juice.
- Place the purée in a small saucepan, add the sugar, and heat to a simmer, stirring occasionally, until the sugar melts.
- Remove the pan from the heat, and stir in the softened gelatin until it melts.
- Transfer the mixture to a medium bowl, and set aside to cool to room temperature.
- In separate chilled bowl whip the cream with the confectioners’ sugar until it forms medium peaks.
- Fold the cream into the cooled peach purée, then cover and refrigerate until the mixture sets, about an hour.
- To assemble the Jelly Roll:
- Unroll the cooled cake, and spread the inside with raspberry jam.
- Starting at the tightest end of the cake’s curl, spread the peach ﬁlling over the jam, making it ¾ inch thick. Leave the last 4 inches of the cake without peach filling, this will keep the ﬁlling from oozing out when you roll the cake back up.
- Gently reroll the cake and place it, seam side down, on a serving plate. Dust the top with confectioners’ sugar before serving, and garnish with fresh raspberries, if desired.
Home Baking Association
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