Vanilla Peach Cake Roll

Peach and Vanilla Swiss Roll Cake

Hi everyone! The peach season is about to end so let’s enjoy the last peaches by making this delicious Swiss Roll Cake. It’s made up of a cake roll, filled with some vanilla diplomat cream and fresh peaches, with some chantilly on top! This is a very refreshing and light dessert to eat with this super moist cake roll.

For a 30cm long Swiss Roll Cake:

Cake Roll:

  • 300g of eggs (= 5 large)
  • 70g + 50g of granulated sugar
  • 50g of neutral oil
  • 50g of milk
  • 90g of flour
  • 2g of baking powder
  • 1 pinch of salt

Diplomat Cream:

  • 100g of full liquid cream (+10g of icing sugar)
  • 125g of semi-skimmed milk
  • 20g of egg yolks (= 1)
  • 5g of corn starch
  • 5g of flour
  • 25g of sugar
  • 8g of butter
  • 2,7g of powdered gelatin (or sheets)
  • 1 vanilla bean (or 2 pinches of vanilla powder)
  • 4 tsp of vanilla extract

Filling and topping:

  • 400g of peaches
  • 70g of full liquid cream
  • 7g of icing sugar

We’ll start with the custard cream for the diplomat cream (must be made a day ahead)

1. Hydrate the powdered gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Bring to boil the milk with the vanilla bean and half of the vanilla extract (2tsp). Let it infuse at least 30min (for more flavors you can let it infuse a few hours or one night).

3. In a bowl, whisk the egg yolks with the sugar until it slightly whitens. Add the corn starch and flour.

4. Bring to boil the infused milk and pour it in 3 times over the egg mixture. Whisk between each addition.


5. Bring everything back to the pan and cook over medium heat until it thickens. Stir regularly. When it boils, cook for one more minute in order to remove the flour taste.


6. Off the heat, add the hydrated gelatin and the cold butter.

7. Pour the cream into a dish, wrap it with cling film (it must touch the surface) and refrigerate overnight (or at least 4h).

For the cake roll:

1. Preheat the oven to 175°C/347°F fan-assisted.

2. Separate the eggs.

3. Whisk the egg whites by adding the 70g of sugar little by little. Increase the speed gradually. The egg whites shouldn’t be too firm, they should have a texture similar to shaving foam.

4. Now whisk the egg yolks with the 50g of sugar until they whiten and double in size.

5. Add the egg yolk mixture to the egg whites and gently combine using a spatula. You need to lift the mixture from the inside to the outside.

egg yolks

6. Add the sifted flour, baking powder and salt in several times and gently mix.


7. In another bowl, whisk the milk with the oil. Add 30g of dough and mix.

8. Pour this mixture over the cake roll batter and combine delicately.

milk and oil

9. Spread the batter over a baking tray of about 37x32cm and cook for ~15-20min. The cake roll should have a nice golden color.

10. Let it cool down. If you make it a day ahead, roll it with the baking paper (widthwise) and keep it at room-temperature.

Let’s finish the diplomat cream:

1. Whip the full liquid cream by increasing the speed gradually. When it starts to thicken, add the icing sugar and increase the speed. The cream mustn’t be too firm.


2. Whisk the custard cream and add the other half of vanilla extract (2tsp).

3. Add 1/3 of the whipped cream to the custard cream and whisk vigorously.


4. Now add the rest of the cream and this time gently combine using a spatula.


It’s time to assemble!

1. Peel and cut the peaches into small cubes.

2. Spread the diplomat cream over the cake roll.

3. Add the peaches but leave a 2cm border at each end.

4. Roll the cake widthwise as tightly as possible. To make it even tighter, push the cake using a cutting board while pulling the baking paper toward you.

5. Refrigerate at least 2h. The best would be overnight so the cake holds perfectly and the flavors can develop.

For the topping:

1. Whip the cream by increasing the speed gradually. Add the icing sugar when the cream begins to thicken and increase the speed. Whip until the cream is firm enough to stick to the whisks.

2. Place it in a pastry bag fitted with a St-Honoré tip. If you don’t have this tip you can cut diagonally the end of the pastry bag.

3. When it’s time to serve the cake, pipe the cream and decorate with some peach cubes and lime zests!

Your Swiss Roll Cake is ready! Enjoy!

Don’t forget to send an email to to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!

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