My grandmother's peach Swiss roll (gluten-free)

Name: My grandmother's peach Swiss roll (gluten-free)
Prep time: 5 h
Cook time: 10 min
Total time: 5 h 10 min
Yield: 8 serving
Ingredients: 4 eggs; 1 cup sugar; ¾ cup gf flour mix; ¼ cup starch; 1 teaspoon vanilla extract; 1 cup whipping cream; 3 TBs 10% yogurt or creme fraiche; 1 can organic California cling peaches

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 hrs
Cook Time
mins
Total Time
5 hrs 10 mins
Servings
8
Course
Cake
Cuisine
Russian

My grandmother's peach Swiss roll (gluten-free)

Ethan Patterson

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The peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, is my sister's favourite cake that my grandmother makes. It's beautiful and special and oh-so-quaint, like a vision from the ’80s making its way into modern life.

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Ingredients

Servings

4 eggs separated
1 cup sugar
¾ cup gf flour mix I like Irresistibles
¼ cup starch
1 teaspoon vanilla extract
1 cup whipping cream
3 TBs 10% yogurt or creme fraiche
1 can organic California cling peaches sliced (most canned peaches produced in the United States are California cling peaches)

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Instructions

Using a whisk or an electric mix, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch. Add gradually to egg white mixture. Add vanilla extract and 4 egg yolks, and fold gently with a wooden spoon.
Preheat oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour out the cake mixture. Bake for about 8-10 minutes in a pre-heated oven.
Remove from the oven and, using the parchment paper to help yourself, quickly roll the dough into a roll. Remove parchment paper immediately, and place rolled cake back on the baking sheet. Let rest in a roll for about an hour, until cool enough to handle.
Meanwhile, whip cream into a steady whipped topping. Divide in half, and fold yogurt or creme fraiche into half the whipped cream.
Unroll cake again - do not worry if it breaks or cracks, that's normal. Smear with the whipped cream with yogurt or creme fraiche added to it. Top with a layer of peach slices.
Roll cake once again, smoothing over any cracks or tears. Cover with remaining whipped cream.
Let rest in fridge for a few hours.