# Swiss Roll with Peach and Mascarpone Whipped Cream

A decorative Swiss roll with an intricate inlay design, filled with fresh peaches and mascarpone whipped cream.

- Total time: 120 min
- Cuisine: British
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

1. Mix butter and powdered sugar until combined.
2. Add egg whites to the butter and sugar mixture and beat for 1-2 minutes.
3. Mix in flour until the batter is smooth.
4. Dye the cake batter into various colors for the design.
5. Prepare the baking pan by placing parchment paper on top, with a printed design underneath.
6. Pipe the colored cake batter onto the parchment paper, following the design.
7. Freeze the cookie sheet with the piped design for 15 minutes.
8. Whip egg whites and cream of tartar until stiff peaks form.
9. In a separate bowl, mix cake flour, granulated sugar, baking powder, salt, egg yolks, vegetable oil, water, and vanilla until smooth.
10. Fold the whipped egg whites into the cake batter.
11. Pour the remaining plain cake batter over the frozen design on the parchment paper and spread evenly.
12. Bake the cake at 300°F for 10-13 minutes (10 minutes in a commercial convection oven).
13. Invert the baked cake onto a cooling rack to reveal the transferred design.
14. Roll the warm cake tightly with a kitchen towel and parchment paper to set its shape.
15. Place the rolled cake in the refrigerator to cool.
16. Cut the fresh peaches into small pieces.
17. Mix mascarpone cheese in a stand mixer with a whisk attachment until smooth.
18. Add whipping cream, powdered sugar, a dash of salt, and vanilla to the mascarpone and whip until desired thickness.
19. Unroll the cooled cake and spread raspberry jam evenly over the surface.
20. Pile a ton of fresh peaches over the jam.
21. Spread the mascarpone whipped cream over the peaches.
22. Carefully re-roll the Swiss roll, ensuring it holds together.
23. Transfer the finished Swiss roll to a serving plate.

## Equipment

- kitchen scale
- bowl
- whisk
- stand mixer with whisk attachment
- baking pan
- parchment paper
- piping bags
- oven
- cooling rack
- kitchen towel
- knife
- spatula

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UPEC44/
- Recipe page: https://www.cliprecipe.com/recipe/30cb94f5-2525-47a1-bbef-4b009dabf34b
- Extracted: 2025-11-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt