Peach Melba Deco Roll Cake – Recipe

My oven is fixed! You know what that means: its baking time.




I've also been battling through a period of illness for the past month, which means I've not been very active in the kitchen (read: I've been living off ginger tea and congee). But I'm regaining my strength, and ready to put my newly-fixed oven to good use.

This recipe was a result of having a very large, sad and overripe peach in my fridge. I was going to make a simple peaches and cream cake, but then I decided I needed something a little more fun to celebrate my oven and myself being fixed. It's been a very long time since I did a deco swiss roll cake too, so no time like the present.

Ready? Let's go.

Ingredients for Deco Transfer:

20g unsalted butter, softened
30g caster sugar
1 egg white
40g plain flour
Blue and pink food colouring

Ingredients for Swiss Roll:

4 eggs, separated, plus the leftover egg yolk
40g caster sugar
40g self-raising flour
20g cornflour
1 tsp vanilla
Pinch of salt

Ingredients for Filling:

200ml double cream, softly whipped
2 tbsp caster sugar
1 tsp vanilla
1 very ripe peach or nectarine, destoned, skinned and finely chopped
A handful of large raspberries

Method:

1. Line a 26 x 36cm baking tray with non-stick greaseproof paper, and very lightly grease it. Slide a printout of the pattern you want to use underneath.

2.  Make the deco transfer mix: beat the butter ans sugar together, followed by the egg white and flour. Divide between two bowls and colour as you like.

3. Using a small round piping nozzle or a piping bag with a tiny hole cut into the corner, pipe on the pattern, using the printout underneath to trace over the baking paper. Pop in the freezer for about fifteen minutes, or until the pattern is solid.


4. Preheat the oven to 180°C, and make the swiss roll mixture: beat the egg whites with an electric whisk in a large bowl until they form stiff white peaks. Add in half of the sugar and keep beating until glossy.

5. Whisk the egg yolks in a separate bowl with the rest of the sugar until pale and fluffy, then sift and fold in the flours.

6. Take a few tablespoons of the meringue and incorporate gently into the egg yolk mixture, then very gently fold in the rest of the egg whites with a spatula or metal spoon until combined.

7. Pour into the tin on top of the pattern and spread evenly (you can remove the paper transfer if you like, but you don't have to). Drop the tin a few times on the counter to bang large air bubbles out, and bake for 15–18 minutes. Loosen the sides with a knife, then invert the whole thing onto a cooling rack and leave to cool completely.

8. Except for the raspberries, stir all of the filling ingredients together and set aside. Once the cake is cool, remove it from the tin and gently peel off the baking parchment, revealing the pattern. Place the cake pattern-side down on a fresh sheet of baking parchment, and trim one end at an angle so it's sloping downwards (this will help seal the cake smoothly when you roll it up).



9. Spread the cream evenly onto the cake leaving a few inches of space at the end and spreading a very thin layer onto the angled end to help stick everything together. Arrange the raspberries in a row on the end of the cake closest to you, and gently roll the cake up. Roll it up in the baking parchment tightly, twisting the ends and sticking a little tape on the edge to keep it together. Pop in the fridge for about four hours or overnight to let the cream set.



10. Slice, serve and bask in everyone's admiration.




Enjoy, and have fun.

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