Peach Melba Cake Roll Recipe

Name: Peach Melba Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 4 eggs, separated; 1 cup sugar, divided; 1 teaspoon vanilla extract; 3/4 cup plus 2 tablespoons sifted cake flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons sifted powdered sugar; 1 (12-ounce) package frozen raspberries in light syrup, thawed; 1 cup diced fresh ripe peaches; 1 cup peach nonfat frozen yogurt; 1 tablespoon peach schnapps

Servings: persons

Vegetable cooking spray
4 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sifted powdered sugar
1 (12-ounce) package frozen raspberries in light syrup, thawed
1 cup diced fresh ripe peaches
1 cup peach nonfat frozen yogurt
1 tablespoon peach schnapps

1
Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray. Line pan with wax paper; coat with cooking spray. Beat egg yolks until thick and pale. Add 1/2 cup sugar, beating well. Stir in vanilla.
2
Beat egg whites at high speed of an electric mixer until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold egg white mixture into yolk mixture. Combine flour, baking powder, and salt. Fold flour mixture into egg mixture. Spread into pan. Bake at 375u00b0 for 10 minutes or until a wooden pick inserted in center comes out clean.
3
Sift 2 tablespoons powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; let cool completely.
4
Place raspberries in container of an electric blender; cover and process until smooth, stopping twice to scrape down sides. Cover and chill.
5
Combine peaches, yogurt, and schnapps. Unroll cake, and remove towel. Spread yogurt mixture over cake, leaving a 1-inch margin around edges. Re-roll cake; cover and freeze until yogurt mixture is firm. Serve each slice on top of 1 tablespoon plus 2 teaspoons raspberry puree.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Vegetable cooking spray, 4 eggs, separated, 1 cup sugar, divided, 1 teaspoon vanilla extract, and more.

Yes, Peach Melba Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Melba Cake Roll

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