Swiss Roll with Peach and Mascarpone Whipped Cream

120 mins
Serves 1
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Directions

  1. 1Mix butter and powdered sugar until combined.
  2. 2Mix butter and powdered sugar until combined.
  3. 3Mix butter and powdered sugar until combined.
  4. 4Add egg whites to the butter and sugar mixture and beat for 1-2 minutes.
  5. 5Add egg whites to the butter and sugar mixture and beat for 1-2 minutes.
  6. 6Add egg whites to the butter and sugar mixture and beat for 1-2 minutes.
  7. 7Mix in flour until the batter is smooth.
  8. 8Mix in flour until the batter is smooth.
  9. 9Mix in flour until the batter is smooth.
  10. 10Dye the cake batter into various colors for the design.
  11. 11Dye the cake batter into various colors for the design.
  12. 12Dye the cake batter into various colors for the design.
  13. 13Prepare the baking pan by placing parchment paper on top, with a printed design underneath.
  14. 14Prepare the baking pan by placing parchment paper on top, with a printed design underneath.
  15. 15Prepare the baking pan by placing parchment paper on top, with a printed design underneath.
  16. 16Pipe the colored cake batter onto the parchment paper, following the design.
  17. 17Pipe the colored cake batter onto the parchment paper, following the design.
  18. 18Pipe the colored cake batter onto the parchment paper, following the design.
  19. 19Freeze the cookie sheet with the piped design for 15 minutes.
  20. 20Freeze the cookie sheet with the piped design for 15 minutes.
  21. 21Freeze the cookie sheet with the piped design for 15 minutes.
  22. 22Whip egg whites and cream of tartar until stiff peaks form.
  23. 23Whip egg whites and cream of tartar until stiff peaks form.
  24. 24Whip egg whites and cream of tartar until stiff peaks form.
  25. 25In a separate bowl, mix cake flour, granulated sugar, baking powder, salt, egg yolks, vegetable oil, water, and vanilla until smooth.
  26. 26In a separate bowl, mix cake flour, granulated sugar, baking powder, salt, egg yolks, vegetable oil, water, and vanilla until smooth.
  27. 27In a separate bowl, mix cake flour, granulated sugar, baking powder, salt, egg yolks, vegetable oil, water, and vanilla until smooth.
  28. 28Fold the whipped egg whites into the cake batter.
  29. 29Fold the whipped egg whites into the cake batter.
  30. 30Fold the whipped egg whites into the cake batter.
  31. 31Pour the remaining plain cake batter over the frozen design on the parchment paper and spread evenly.
  32. 32Pour the remaining plain cake batter over the frozen design on the parchment paper and spread evenly.
  33. 33Pour the remaining plain cake batter over the frozen design on the parchment paper and spread evenly.
  34. 34Bake the cake at 300°F for 10-13 minutes (10 minutes in a commercial convection oven).
  35. 35Bake the cake at 300°F for 10-13 minutes (10 minutes in a commercial convection oven).
  36. 36Bake the cake at 300°F for 10-13 minutes (10 minutes in a commercial convection oven).
  37. 37Invert the baked cake onto a cooling rack to reveal the transferred design.
  38. 38Invert the baked cake onto a cooling rack to reveal the transferred design.
  39. 39Invert the baked cake onto a cooling rack to reveal the transferred design.
  40. 40Roll the warm cake tightly with a kitchen towel and parchment paper to set its shape.
  41. 41Roll the warm cake tightly with a kitchen towel and parchment paper to set its shape.
  42. 42Roll the warm cake tightly with a kitchen towel and parchment paper to set its shape.
  43. 43Place the rolled cake in the refrigerator to cool.
  44. 44Place the rolled cake in the refrigerator to cool.
  45. 45Place the rolled cake in the refrigerator to cool.
  46. 46Cut the fresh peaches into small pieces.
  47. 47Cut the fresh peaches into small pieces.
  48. 48Cut the fresh peaches into small pieces.
  49. 49Mix mascarpone cheese in a stand mixer with a whisk attachment until smooth.
  50. 50Mix mascarpone cheese in a stand mixer with a whisk attachment until smooth.
  51. 51Mix mascarpone cheese in a stand mixer with a whisk attachment until smooth.
  52. 52Add whipping cream, powdered sugar, a dash of salt, and vanilla to the mascarpone and whip until desired thickness.
  53. 53Add whipping cream, powdered sugar, a dash of salt, and vanilla to the mascarpone and whip until desired thickness.
  54. 54Add whipping cream, powdered sugar, a dash of salt, and vanilla to the mascarpone and whip until desired thickness.
  55. 55Unroll the cooled cake and spread raspberry jam evenly over the surface.
  56. 56Unroll the cooled cake and spread raspberry jam evenly over the surface.
  57. 57Unroll the cooled cake and spread raspberry jam evenly over the surface.
  58. 58Pile a ton of fresh peaches over the jam.
  59. 59Pile a ton of fresh peaches over the jam.
  60. 60Pile a ton of fresh peaches over the jam.
  61. 61Spread the mascarpone whipped cream over the peaches.
  62. 62Spread the mascarpone whipped cream over the peaches.
  63. 63Spread the mascarpone whipped cream over the peaches.
  64. 64Carefully re-roll the Swiss roll, ensuring it holds together.
  65. 65Carefully re-roll the Swiss roll, ensuring it holds together.
  66. 66Carefully re-roll the Swiss roll, ensuring it holds together.
  67. 67Transfer the finished Swiss roll to a serving plate.
  68. 68Transfer the finished Swiss roll to a serving plate.
  69. 69Transfer the finished Swiss roll to a serving plate.

Ingredients

  • 40 g powdered sugar
  • 40 g powdered sugar
  • 40 g powdered sugar
  • 50 g soft butter
  • 50 g soft butter
  • 50 g soft butter
  • 2 egg whites
  • 2 egg whites
  • 2 egg whites
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 5 egg whites
  • 5 egg whites
  • 5 egg whites
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 0.25 tsp cream of tartar
  • 151 g cake flour
  • 151 g cake flour
  • 151 g cake flour
  • 149 g granulated sugar
  • 149 g granulated sugar
  • 149 g granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 5 egg yolks
  • 5 egg yolks
  • 5 egg yolks
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 8 oz cold mascarpone cheese
  • 8 oz cold mascarpone cheese
  • 8 oz cold mascarpone cheese
  • 3 cups whipping cream
  • 3 cups whipping cream
  • 3 cups whipping cream
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • 3 cups powdered sugar
  • dash salt
  • dash salt
  • dash salt
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • raspberry jam
  • raspberry jam
  • raspberry jam
  • ton fresh peaches
  • ton fresh peaches
  • ton fresh peaches

Equipment

kitchen scalebowlwhiskstand mixer with whisk attachmentbaking panparchment paperpiping bagsovencooling rackkitchen towelknifespatula

Tips

  • Freeze the piped design on the cookie sheet for 15 minutes before pouring the cake batter over it to prevent smudging.
  • Be careful not to overfill the Swiss roll with whipped cream to prevent it from falling apart when rolled.