Peaches and cream Swiss roll

Zola Nene shows you how to whip up this delectable dessert in a jiffy.


Who doesn’t like the spongy goodness of a piece of Swiss roll? Set aside the caramel treat for today and try this delectable Swiss roll with peaches and cream. It is divine!

ALSO SEE: Easy pecan pie recipe

 *Serves 8-10

Ingredients for the peach compote:

  • 6 yellow cling peaches
  • ½ cup sugar
  • 2 Tbsp water
  • 1 tsp vanilla extract/essence

Ingredients for the sponge:

  • 4 large eggs, at room temperature
  • 100g castor sugar
  • 5ml vanilla extract/essence
  • 90g cake flour
  • 10ml baking powder
  • 80ml castor sugar for dusting
  • 250ml whipping cream
  • 2 Tbsp icing sugar
  • 1 tsp vanilla extract/essence


  1. Peel and slice the peaches, discarding skins and pips, then place into a pot alog with the sugar, water and vanilla. Place on a low heat, then stir until sugar dissolves.
  2. Turn up the heat to medium, then simmer for 10 minutes until the peaches soften and the liquid reduces and thickens.
  3. Set aside to cool completely.
  4. Preheat oven to 180°C.
  5. Line a rectangular baking tray (23x33cm) with baking paper.
  6. Make the sponge by whisking the eggs, castor sugar and vanilla with an electric beater until pale and thick (ribbon stage).
  7. Sift together the flour and baking powder, then fold into the egg mixture.
  8. Pour into the prepared tray, then bake for 15-20 minutes until the sponge is just set – it will spring back when touched. Do not over-bake.
  9. Sprinkle castor sugar onto a clean tea towel, then flip the baked sponge onto the towel. Peel away the baking paper lining, then roll the sponge tightly in the tea towel. The towel should be wrapped within the roll of the sponge.
  10. Set aside to cool completely.
  11. Whisk the cream, icing sugar and vanilla to stiff peaks.
  12. Drain the cooled peach compote to separate the syrup.
  13. Once the sponge is cool, unwrap from the towel. Brush the sponge with a thin layer of the reserved peach syrup.
  14. Spread the whipped cream evenly over the sponge, then top with the peach compote.
  15. Roll the sponge to encase the filling and form the Swiss roll.
  16. Place into the fridge to set for 30 minutes before slicing and serving.
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